From the kitchen of: The Junior League of Norfolk-Virginia Beach, Inc's Toast to Tidewater: Celebrating Virginia's Finest Foods & Beverages

Wine Pairing: DelFosse Vineyards 2006 Chardonnay

Chicken in Phyllo with Shrimp, Feta, & Olives

Ingredients:

6 sheets phyllo pastry
1 cup butter, melted
4 boneless skinless chicken breast halves, approximately 4 oz each
Salt and pepper to taste
1/2 cup ranch salad dressing
8 large shrimp, peeled, deveined and cut in half horizontally
1/3 cup pitted chopped Calamata olives
1/4 cup chopped green onions
4 tbsp Feta cheese, crumbled
Finely chopped parsley as garnish

Directions:

1. Preheat oven to 350 degrees.
2. Cover phyllo sheets with a damp towel until ready to use to keep from drying out and breaking.
3. Place one sheet of phyllo on flat surface and brush with butter; repeat process for remaining sheets of phyllo, stacking one sheet on top of another after brushing with butter.
4. Cut phyllo into four 6 X 8 rectangles.
5. Coat one side of chicken breast with ranch dressing.
6. Place chicken, dressing side down, on the diagonal on top right corner of prepared phyllo.
7. Place shrimp, olives, green onions, and Feta cheese on top of chicken.
8. Fold corner of phyllo sheet over chicken. Fold over sides and carefully roll up chicken and pastry into a package.
9. Place phyllo seam side down on lightly oiled baking sheet. Brush phyllo tops with butter.
10. Bake in preheated 350 degree oven for 40 minutes or until browned. Garnish with chopped parsley.
Serves 4