Filo Chicken Packets

• 3/4 c. chopped
green onion
• 3/4 c. mayonnaise
• 3 T. lemon juice
• 3 cloves garlic,
minced
• 3/4 t. dry tarragon
• 2/3 c. melted
butter
• 12 sheets filo
dough
• 6 chicken breast
halves, boned and
skinned
• 2 T. grated
Parmesan cheese
• salt and pepper to
taste

Note: One package of filo dough usually contains 22 sheets,
or 11 packets. A hearty eater will consume 1 1/2 packets
during a meal.
Thaw frozen filo dough in its package for 8 hours in the
refrigerator, then let it stand for 2 hours before you use
it. Once the filo dough has been opened and unrolled,
place a slightly damp towel over it to prevent drying out.
Mix together green onion, mayonnaise, lemon juice, 2
cloves of the garlic and tarragon and set aside. Combine
remaining garlic with the butter.
Place one sheet of the filo dough on a board and brush it
with about 2 t. garlic butter. Arrange a second sheet on
top and brush it with another 2 t. garlic butter. Lightly
sprinkle a chicken piece with salt and pepper, spread one
side with the mayonnaise mixture. Turn over one corner
of the filo and top with more mayonnaise mixtureRoll
the corner of the filo over the chicken once. Fold
side over top and roll again. Fold opposite corner over
then roll up. Repeat for all chicken pieces. Place slightly
apart in ungreased baking pan. Brush all packets with
remaining garlic butter. Sprinkle with Parmesan cheese.
Bake at 375° for 20 – 25 minutes, or until golden. Serve
hot.