Chicken & Ricotta Phyllo Bundles

8 boneless, skinless chicken thighs

1/2 pkg phyllo dough, spelt or whole wheat, if available

1/4 cup (60 mL) white wine

2 tbsp (30 mL) lemon juice

3 cloves garlic, minced

2 tsp (10 mL) oregano, dried

1/2 tsp (2.5 mL) black pepper, freshly ground

1/4 tsp (1.25 mL) salt

1/2 lb (0.3 kg) low-fat ricotta cheese

1 egg, medium, beaten

2 tbsp (30 mL) Parmesan cheese, grated

2 tbsp (30 mL) parsley, fresh, minced

2 tbsp (30 mL) olive oil

1 tbsp (15 mL) butter

1/2 tsp (2.5 mL) paprika

1 Place frozen phyllo dough in refrigerator for 7-8 hours to thaw overnight. Let stand at room temperature 2 hours before using. Preheat oven to 350°F (175°C).
2 Make the stuffing by combining white wine, lemon juice, garlic, oregano, pepper, salt, ricotta cheese, egg, parmesan cheese and minced parsley.
3 Melt butter in small bowl in microwave and whisk in olive oil.
4 To make each bundle take one sheet of phyllo and brush the butter/olive oil mixture on it, then fold it in half on a dry work surface. Keep the remainder of the phyllo covered with damp towel to prevent drying out. Centre a chicken thigh on phyllo about 2-inches (5 cm) from short edge. Place ⅛ of the stuffing mix on chicken and pat down using fingers. Fold phyllo edges over chicken and roll up. Place, seam side down, on a baking sheet sprayed with vegetable oil spray.
5 Brush the tops of the bundles with butter/oil. Sprinkle with paprika. Bake in a preheated oven for about 45 minutes or until golden and chicken is no longer pink inside.