Filo Chicken Packets

Instructions

1. 1

   green onion • 3/4 c.mayonnaise Note: One package of filo dough usually contains 22 sheets, • 3 T.lemon juice or 11 packets.A hearty eater will consume 1 1/2 packets • 3 cloves garlic, during a meal. minced Thaw frozen filo dough in its package for 8 hours in the • 3/4 t.dry tarragon refrigerator,then let it stand for 2 hours before you use • 2/3 c.melted it.Once the filo dough has been opened and unrolled, butter place a slightly damp towel over it to prevent drying out. • 12 sheets filo Mix together green onion,mayonnaise,lemon juice,2 dough cloves of the garlic and tarragon and set aside.Combine • 6 chicken breast remaining garlic with the butter. halves,boned and skinned Place one sheet of the filo dough on a board and brush it with about 2 t.garlic butter.Arrange a second sheet on • 2 T.grated top and brush it with another 2 t.garlic butter.Lightly Parmesan cheese sprinkle a chicken piece with salt and pepper,spread one • salt and pepper to side with the mayonnaise mixture.Turn over one corner taste of the filo and top with more mayonnaise mixture

2. 2

   Filo Chicken Packets (continued) (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.