CHICKEN PILLOWS

CHICKEN PILLOWS image

Yield 24 pastries

Number Of Ingredients 8

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2 whole chicken breast, skinned, boned, and halved (about 1 pound)
3 tablespoons lemon juice
2 tablespoons olive oil or vegetable oil
1 teaspoon finely chopped garlic
1 teaspoon leaf oregano crumbled
1/2 teaspoon salt
1/2 cup (1 stick) butter
1/2 pound phyllo or strudel pastry leaves

Steps:

1 cut the chicken into 1 inch cubes 2 combine lemn juice, oil, garlic, oregano and salt in a small bowl, mix well. Add the chicken pieces and coat with marinade. Cover and refrigerate overnight 3 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 sissors 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 medpoint. Fold left and right edges toward center over filling and continnue rolling, forming a neat package. Brush all over with butter and place seam side down on a jelly roll pan. Repeat with reaming chicken and phyllo. 4 Bake in a hot oven 400 degrees for 15 minutes or until golden brown. To freeze ahead place filled and buttered phyllo rolls on a large baking sheet and freeze. When frozen, transfer to large plastic bags and seal