I can understand your concern about the chicken getting dry - but I have never had that problem. I don't completely bake my chicken I leave it so that it needs just a few more minutes cooking time. That way it can finish up while the phylo is browning.

However, if you are still concerned about the chicken - I have used this same idea with small beef filets. I don't include the rice. Just wrap the phylo around the pre-cooked filet. I would think that it would also lend itself nicely to beef medalions or pork tenderloin medalions. Maybe even a ground round patty which has been pre-cooked and drained well. How about a meatloaf "patty" with a dallop of mashed potatoes on top and then wrapped in pyhlo? The possibilities are endless.

Please let us know what you decide to use.