Chicken phyllo wrap

Sweet Jay's: "1 cup feta cheese (obviously, drain the brine, and crumble it up a bit)
2 egg yolks
1 clove garlic (minced)
1/2 cup green onions, chopped
1/3 cup fresh parsley, chopped
1/3 cup fresh mint, chopped
4 chicken breasts
8 sheets phyllo pastry
1/3 cup butter, melted (have more on hand just in case)
lemon wedges

Mash the feta, yolks, and garlic together. Mix in onion, parsley, and mint. Season with pepper, if desired.

Slice the chicken breasts almost in half, but not quite, as if you were making a book (the front cover and back cover will still be hinged together). Put some of the feta mixture on half, and fold over to close the book.

Place 1 sheet of phyllo pastry on your clean, dry, work surface. Using a pastry brush, brush the whole thing with butter, lightly, but make sure the whole thing gets moist. Then take a second sheet, place it directly on top, and brush that one with butter also.

Place your chicken breast 2 inches from one of the shorter corners (phyllo is rectangular in shape). Fold the long side up, and then roll the chicken in the rest, so that you have a neat little package. Continue to brush with butter when you encounter any dry sides. Place the finished product in a lightly greased baking dish, and brush again with butter. Repeat for all 4 breasts.

Bake at 350 for 45 minutes (uncovered so the phyllo will brown nicely). Serve with lemon wedges."