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
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.
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