Chicken Pillows Recipe
Ingredients
| 2 whole chicken breasts, skinned, honed, and halved (about 1 pound) | ||
| Lemon juice | 3 Tablespoon | |
| 2 tablespoons olive or vegetable oil | ||
| Garlic | 1 Teaspoon, finely chopped | |
| Oregano | 1 Teaspoon | |
| Butter | 1/2 Cup (16 tbs) | |
| 1/2 pound phyllo or strudel leaves | ||
Directions
Cut the chicken into 1" cubes. Combine lemon juice, oil, garlic, and oregano in a small bowl. Mix well. Add chicken and turn to coat with marinade. Cover and refrigerate overnight. Preheat oven to 400°.
Melt butter over low heat. Unwrap phyllo or strudel leaves and place on a sheet of wax paper. (Keep phyllo covered with another sheet of wax paper or a slightly damp tea towel at all times to prevent drying out.) Cut leaves in half, lengthwise, with scissors. You will have two sets of long strips, about 6" wide. Take one strip, fold in half crosswise and brush with melted butter.
Place two pieces of chicken at short end and roll up in pastry to midpoint. Fold edges of pastry in, like a package, and continue rolling.
Brush all over with butter and place on a cookie sheet. Repeat with remaining chicken and strips. (Pastries may be frozen at this point.)
Bake at 400° for 15 minutes or until golden. (Bake at 400° for 20 minutes if frozen)
Melt butter over low heat. Unwrap phyllo or strudel leaves and place on a sheet of wax paper. (Keep phyllo covered with another sheet of wax paper or a slightly damp tea towel at all times to prevent drying out.) Cut leaves in half, lengthwise, with scissors. You will have two sets of long strips, about 6" wide. Take one strip, fold in half crosswise and brush with melted butter.
Place two pieces of chicken at short end and roll up in pastry to midpoint. Fold edges of pastry in, like a package, and continue rolling.
Brush all over with butter and place on a cookie sheet. Repeat with remaining chicken and strips. (Pastries may be frozen at this point.)
Bake at 400° for 15 minutes or until golden. (Bake at 400° for 20 minutes if frozen)
Chef
