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 mixture (about 3 T. in all).
Roll 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.