1Make the tzatzki sauce enough ahead to allow flavors to marry. Combine the yogurt, cucumbers, garlic. lemon juice, salt, mint and hot sauce.
Cover and chill.
2Cut the chicken into 6 strips, the long way.
3Put the chicken in a zip lock bag and add the olive oil, lemon juice, garlic, and salt and pepper.
4Rotate bag a few times and refrigerate at least 1 hour, longer is better.
5Make a pocket in each piece of chicken by slicing the side and opening up the chicken like a book.
6How much you want to stuff is to your judgement, I put in about a teaspoon each of artichokes, olives and feta.
7Close the chicken up and season with oregano, and salt and pepper.
8Line a cookie sheet with foil (no cleanup) and spray with non stick spray.
9Melt the butter, and open up the Phyllo. Cover the phyllo with plastic wrap and then a damp towel, removing the sheets one by one.
10Brush melted butter on the first sheet, from the middle out to the edges, repeat until you have 6 sheets.
11Cut the sheets crosswise wide enough to cover your filling, maybe about 4 inches.
12Place a piece of chicken on the dough, season with salt, pepper and oregano, wrap it around the chicken, and set on the prepared cookie sheet. Repeat for the rest of the chicken pieces and the phyllo.
13Bake in a preheated 425° for 15 minutes, then turn oven down to 400° if it looks like the dough is cooking too fast.
14Bake for 30 to 35 minutes, or until internal temp is 180°
Serve with tzatziki sauce.