Oregano Chicken Bundles

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 (17 ounce) box phyllo dough, thawed
• 12 boneless skinless chicken thighs or 1 medium chicken breast halve
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 3 roma tomatoes, chopped
• 1/2 lb mushroom, sliced
• 1 medium zucchini, chopped
• 2 (10 ounce) boxes frozen spinach (thawed and drained or squeezed)
• 2 teaspoons oregano
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 cup parmesan cheese
• 6 teaspoons oil
• 3 teaspoons oregano
• 3 teaspoons pepper
• 3 teaspoons salt
• 12 teaspoons parmesan cheese, grated

Recipe

• 1 heat a large skillet and add 2 t. oil along with 1 t. each oregano, pepper and salt.
• 2 add 4 pieces of chicken and cook, turning once until done.
• 3 remove and repeat with remaining chicken, oil, oregano, salt and pepper (two more batches).
• 4 in the same skillet saute onion, garlic and zucchini for 4 minutes.
• 5 add the romas, spinach and mushrooms and cook to medium doneness.
• 6 pour into a colander to cool and drain.
• 7 place in a large bowl and toss with the 1 cup of cheese.
• 8 place 1 sheet of dough on the counter and oil your hands, make prints and place another sheet on top.
• 9 place 4 t. of veggie mixture on the double sheets, about three inches in from the edge, and centered.
• 10 place a cooked chicken piece on this and top with 3 more t's veggie mixture.
• 11 take the edge of dough closest to you and fold over the chicken, and then roll one more time.
• 12 fold the ends over to make a"bundle" and continue to fold away from yourself until you have a square packet.
• 13 place seam side down on a baking sheet and repeat with remaining veggie mixture and chicken.
• 14 when done bake in a preheated 350 degree oven for 30 minutes.
• 15 remove, brush bundles with oil and sprinkle each with 1 t. cheese.
• 16 return to oven for 10 minutes more.