2 whole chicken breasts, skinned, boned & halved (about 1 lb.)
2 tbsp. lemon juice
2 tbsp. olive or vegetable oil
1 tsp. finely chopped garlic
1 tsp. oregano, crumbled
1/2 tsp. salt
1/2 c. butter (1 stick)
1/2 lb. phyllo or strudel pastry leaves

Cut the chicken into 1" cubes. Combine the lemon juice, oil, garlic, oregano and salt in a small bowl; mix well. Add the chicken pieces and coat with marinade. Keep phyllo covered with another piece of wax paper at all times to prevent drying out. Halve pastry lengthwise with scissors, forming 2 long strips, about 6" wide. Take one strip of phyllo, fold in half crosswise and brush with butter.

Place 2 pieces of chicken at one short end and roll up in pastry to the midpoint. Fold left and right edges toward the center over filling and continue rolling, forming a neat package. Brush all over with butter and place seam side down on a jelly roll pan. Repeat with remaining chicken and phyllo. Bake in a hot oven, 400 degrees for 15 minutes, or until golden brown.

To Freeze Ahead: Place filled and buttered phyllo rolls on a large baking sheet and freeze. When frozen, transfer to large plastic bags and seal. To bake: Place rolls in a single layer in 2 jelly roll pans, brush with additional melted butter. Bake in a hot oven, 400 degrees for 20 minutes.