Rice-stuffed chicken filo

1.Preheat oven to hot, 200°C. Lightly grease and line a baking tray. Heat 1 tablespoon oil in a small frying pan on high. Saute 1/2 red onion for 3-4 minutes. until tender. Transfer to a bowl. Cool slightly. Stir through cooked brown rice, sun-dried tomatoes, basil and crumbled feta. Season to taste. Slice chicken breast fillets in half horizontally. Cover each with plastic wrap and pound with rolling pin to flatten. Spoon a quarter of rice mixture onto each piece of chicken. Roll up firmly, wrap in plastic wrap and chill until ready to use. Melt 60g butter. Brush one sheet of filo pastry with butter. Place another sheet on top and brush again, to make one stack. Repeat process with 2 more sheets. Cut in half. Place a chicken parcel on a pastry stack. Wrap chicken, folding in sides as you go. Place on prepared tray, seam side down. Brush with melted butter. Repeat with remaining filo and chicken. Bake tor 20-25 minutes, until golden and chicken is cooked through. Serve with salad.