By Maria Athanasopoulos

One of my favorite things to do is recreating a gourmet meal I had in a restaurant at home. It’s healthier, less expensive, challenging and truly gratifying. While in Toronto celebrating Easter with my dad’s side of the family, I had one of the most amazing culinary experiences and I immediately knew another food challenge was on my hands.

After fasting for 50 days and eating lamb all day on Easter, the last thing I wanted to eat on the Monday after was seafood, beans, or lamb. So I ordered what seemed to be a unique Greek dish called “chicken exohicko”. After tasting the first bite of the tender chicken breast filet layered with creamy Romano, feta cheese and roasted peppers hugged tightly in crisp phyllo dough, I was in heaven. I was certain that such a rich and delicious, yet delicate meal had to be prepared by a gastronomic wizard. After licking my plate clean, I immediately tried to decipher what ingredients and methods were used so that I can make this perfect meal at home.

After a few hours of experimenting and taste testing, I proudly created my own version of “chicken exohicko”. The end result was just as good, healthier and maybe even a little better than what I had at the restaurant, due to my substitutions and addition of fresh herbs. This is an elegant meal that you can serve to anyone from hard to impress company to your family on a weeknight. You can also make this ahead and refrigerate until you are ready to bake.

DID YOU KNOW

Did you know feta is one of the lowest in fat cheeses, high in calcium and vitamin B12? It is also one of the world's oldest, Homer wrote about it in his epic the "Odyssey".

Maria’s
Chicken Exohicko

Prep time: 15 to 20 minutes
Cook Time: 35 minutes
Serves: 4

Ingredients:

• 4 skinless, boneless chicken breast halves (about 1 pound)
• ½ cup brie cheese, sliced (rinds cut off)
• ½ cup crumbled feta cheese and 1/5 cup set aside of garnish
• 4 oz reduced fat cream cheese or Neufchatel cheese
• 3 cloves garlic, diced
• 1 medium onion, diced
• 2 cups fresh spinach
• 1 egg yolk, beaten
• 8 sheets phyllo dough, thawed to room temperature if frozen
• 1 TBPN all-purpose flour
• 2 TBPN Extra-virgin olive oil & a little extra for garnish
• Salt and pepper

Preparation:

1. Preheat oven to 375. Cut chicken breasts in half, place between two sheets of plastic wrap and pound each breast with a meat mallet until flat. Season with salt and pepper.
2. Coat a large skillet with olive oil and place over medium high heat. Add garlic and onions and sauté for 2 minutes. Add spinach and sauté for another 3 to 5 minutes. Stir in cream cheese first, then slowly mix in feta, egg yolk, flour, oregano and turn off heat.
3. Spread the cheese mixture evenly over each chicken breast, top with a medium slice of brie cheese, fresh basil and fold over once in half to close.
4. Slowly unfold phyllo dough, lay one sheet out on work surface while keeping the remaining sheets covered with a damp towel until ready to use. This will prevent them from drying out. Brush sheet lightly with olive oil, top with a second sheet and repeat.
5. Place one chicken mixture on layered phyllo sheets, about 2 inches from the short edge. Roll over once, fold in the sides and continue to roll neatly in a jelly roll style. Repeat with remaining 3 chicken mixtures.
6. Place rolls in a lightly greased baking dish with the seams of the phyllo facing down. Brush tops with olive oil, sprinkle with feta cheese and oregano. Bake at 375 until golden brown, about 30 to 35 minutes.

Let cool for a few minutes and dig in! Make this a complete meal by adding a hearty vegetable of your preference, like roasted broccoli and garlic. Pair it with toasted bread drizzled with extra virgin olive oil and a nice glass of native Greek Agiorgitiko wine.

Kali Orexi!