CHICKEN IN PHYLLO

(RECIPE POSTED BY DARLENE FALLS

I'm not a big recipe cook, so my quantities are variable. Hope you don't find this too frustrating...

Filling:
Feta, about a cup or so, crumbled
Spinach, frozen, thawed drained and chopped etc, use the whole pack if you have a lot of chicken, use less if not so much
Dill, if fresh, about 3-4 sprigs, chopped...if dried, a tsp
Egg, lightly beaten
Lemon, zest of lemon.

Mix feta, spinach, dill, egg and lemon all together.

Chicken breasts, enough for your dinner guests...if they are very large, cut them in half.

Butterfly your chicken breasts, and place a portion of filling in each one. Trying to distribute the filling evenly amongst them all.

Phyllo dough, it needs to be defrosted, follow the instructions on the box.
Place a sheet of phyllo on the counter, delicately, and it needs to be either brushed with melted butter, or my favorite trick is butter flavored cooking spray...it's great.
Now, place another sheet of dough on that one, and butter again.
Place a chicken breast on the dough and roll up into a parcel tucking in the sides. Repeat until all the chicken breasts are rolled in the dough.
Place each on a cookie sheet and butter the tops of each chicken parcel. Cover with tin foil until the last 10 minutes of cooking time.
Bake at about 375 for about 45-60 minutes. Depending on the size.
This is delicious warm served with roasted potatoes, a mixed roasted vegetables and a greek salad.
It also makes a very attractive appetizer, sliced on the diagonal and served cold.