Ingredients
2 whole chicken breast skinned boned and halved (about 1 pound)
3 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1 teaspoon finely chopped garlice
1 teaspoon leaf oregano crumbled
1/2 teaspoon salt
1/2 cup butter
1/2 pound phyllo or strudel pastry leaves
Preparation
Cut the chicken into 1 inch slices. Combine lemon juice oil garlic oregano and slat 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 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 p ackage. 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 at 400 degrees for 15 minutes or until golden brown.
