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CHICKEN PILLOWS 2 whole chicken breasts, skinned, boned and halved 3 Tbsp. lemon juice 2 Tbsp. vegetable oil 1 clove garlic, minced 1 tsp. leaf oregano, crumbled 1/2 tsp. salt 1/2 c. butter 1/2 pkg. 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 refriger- ate overnight. Melt butter over low heat. Unwrap phyllo and place on a piece of wax paper. Keep phyllo covered with other 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 cross- wise 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 roll- ing, forming a neat package. Brush all over with butter and place seam-side down on a jelly-roll pan. Repeat with remain- ing chicken and phyllo. Preheat oven to 400 degrees. Bake for 15 minutes or until golden brown. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |