Chicken Breasts in Phyllo Dough Recipe (with Feta)

Heat the oven to 190°C / 375°F. Keep the phyllo covered with a clean towel so it doesn’t dry out while you work.

Melt 2 tbsp butter in a skillet. Add the onion and cook 5–6 minutes until soft. Stir in the garlic and cook about 30 seconds, just until fragrant.

Sprinkle in the flour and cook for 1 minute. Pour in the dry vermouth and white wine gradually, stirring until the mixture lightly thickens.

Mix in the parsley. Take the pan off the heat and fold in the feta; let the filling cool to warm so it’s easy to wrap.

Cut the chicken breasts to make 4 even pieces. If you like, quickly sear each side in olive oil for 1–2 minutes for a little extra color and juiciness.

Lay out 1 sheet of phyllo and brush lightly with melted butter. Place 1 piece of chicken in the center, spoon 1–2 tablespoons filling on top, then fold like an envelope into a snug parcel. Repeat for the rest.

Set the parcels on a parchment-lined tray. Brush the tops with the remaining melted butter. Bake 25–35 minutes, until golden and crisp and the chicken is cooked through.

Let the parcels rest 5 minutes before serving so the juices settle and the phyllo stays flaky.