1 Box of phyllo pastry prepared in sheets
½ cup Salted butter, melted
½ tsp Garlic powder
4-5 Chicken breasts, cut into thirds

300 g Sliced mozzarella cheese
200 g Ham, sliced
Salt and pepper to season


  1. Thaw phyllo pastry as directed (keep it sealed – do not let the pastry sheets dry out – keep them under a moist cloth while you work).
  2. In a large bowl add the chicken and season with salt and pepper.
  3. On a large working area, lay one phyllo pastry sheet down. Brush with butter mixture. Take another sheet and lay on top and again brush with butter mixture.
  4. Cut in the middle downwards on both sides, creating 4 squares. Take one set and put on another, then do the same with the others. This will prepare two phyllo pastry stacks to now fill.
  5. Take one piece of chicken, wrap with a slice of cheese, then a slice of ham and place in the middle of the phyllo stacks. Then fold all corners of the phyllo pastry upwards and squeeze the tops to close them. Use the butter mixture to seal if needed. Continue until all chicken is used.
  6. Preheat oven to 180 degrees and bake for 35-40 minutes, or until phyllo pastry is nicely browned.