Chicken Supreme Roll-Ups
Makes 4 Servings

4 chicken breasts, boned, halved & pounded flat
1 ¼ c. white wine
½ c. olive oil
3 cloves garlic, chopped
Bay leaves, oregano, salt & pepper
2 T. grated Romano cheese
1 lb. Feta cheese, crumbled
1 egg
¼ c. finely-chopped scallions
1 lb. phyllo
1 lb. butter, melted

Marinate breasts in 1 cup of wine, olive oil, garlic, bay leaves, oregano, salt and pepper to taste. Refrigerate overnight.
Mix together the Feta cheese, egg, salt and pepper to taste. Place ¼ cup white wine and ¼ cup scallions in a small
saucepan. Bring to a boil. Reduce heat and simmer for 3 minutes. Allow to cool. Add this and the grated cheese to the
Feta cheese mixture.

Place a marinated chicken breast on a flat surface. Put 1 to 2 generous tablespoons of the cheese mixture on it and roll
up. Continue with the rest of the breasts. Refrigerate for at least 2 hours, so that filling will become firm and therefore
make it easier to handle the rolled breasts.

Take 2 sheets phyllo, butter each one and place one on the other. Fold the bottom up (shorter length) about 2 inches and
put 1 rolled chicken breast on top of this 2-inch fold. Fold both sides inward, overlapping on top of the chicken, and roll
up. Butter the tops. Place rolls in buttered baking pan and brush tops with 1 beaten egg. Bake at 350 degrees (moderate
oven) for 1 hour.