Chicken Pillows
- 2 whole chicken breast, skinned boned and halved (1 pound)
- 3 tablespoons lemon juice
- 2 tablespoons olive or vegetable oil
- 1 teaspoon finely chopped garlic
- 1 teaspoon leaf oregano, crumbled
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter
- 1/2 pound phyllo, or strudel pastry leaves
- Cut the chicken into 1 cubes. Combine lemon juice, oil, garlic,oregano and salt in a small bowl, mix well. Add the chicken pieces and coat with marinade. Cover and refrigerate overnight.
- Melt butter over low heat. Unwrap phyllo and place on a piece of wax paper. Keep phyllo covered with another piece of wax paper at all times to prevent drying out. Halve pastry lenghtwise with siccors forming 2 long strips, about 6 inches wide. Take one strip of phyllo, fold in half crosswise and brush with butter. Place 2 pieces of chicken at one short end and roll up in pastry to the midpoint, fold left and right edges toward the center over filling and continue rolling forming a neat package. Brush all over with butter and place seam-side down on a jelly-roll pan. Repeat with remaining chicken and phyllo. Bake in a hot 400 degree oven for 20 minutes.
- NOTE:
- These crisp garlicky chicken pastries can be put together way ahead of time and frozen unbaked. Remove from the freezer just before baking. Bake at 400 degree oven for 15 minutes.
chicken, lemon juice, olive, garlic, leaf oregano, salt, butter, phyllo
Taken from www.epicurious.com/recipes/member/views/chicken-pillows-50006145 (may not work)