- 2 whole chicken breasts, skinned, boned and halved (about 1 pound)
- 3 tablespoons lemon juice
- 2 tablespoons olive oil or vegetable oil
- 1 teaspoon finely chopped garlic
- 1 teaspoon leaf oregano, crumbled
- ½ teaspoon salt
- ½ cup butter
- ½ pound phyllo or strudel pastry leaves
Cut the chicken into 1-inch 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 lengthwise with scissors, 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 oven of 400° for 15 minutes until golden brown.
TO FREEZE AHEAD: Place filled and buttered phyllo rolls on a large baking sheet and freeze. When frozen, transfer to large plastic bags and seal. To bake: Place rolls in a single layer in 2 jelly roll pans; brush with additional melted butter. Bake in a hot oven of 400° for 20 minutes.
This hors d'oeuvre recipe came from a Family Circle magazine of the 70s. My family has greatly enjoyed it and I hope yours will as well.