Chicken and Sun-Dried Phyllo Packets

Not only is this dish showy and impressive, but it’s very easy and can be made ahead! Despite the small amount of chicken needed, this quantity serves 12.

Chicken and Sun-Dried Phyllo Packets:

2 boneless chicken breasts, sliced thin

200 grams feta cheese, diced

12 sun-dried tomatoes packed in oil, drained

24 fresh basil leaves

12 spinach leaves (double, if using baby spinach)

1 red pepper, sliced into thin strips

24 phyllo pastry sheets (1 package)

1/4 cup butter or margarine, melted 

Divide chicken strips, feta cheese, sun-dried tomatoes, basil and spinach leaves, and red pepper strips into 12 portions

Place one portion of the mixture into the centre of one sheet of phyllo pastry. Fold the edges up and wrap up like a parcel. Lightly butter a second sheet of phyllo and fold the second layer around the first. Place on a baking sheet sprayed with cooking spray. Repeat with remaining ingredients to make another 11 phyllo packs. Bake in a 350 degree oven for 25 to 30 minutes or until pastry is golden brown and chicken is cooked through.