•

3/4 c. chopped

Filo Chicken Packets

green onion

•

3/4 c. mayonnaise

3 T. lemon juice

3 cloves garlic,

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.

minced

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.

• 3/4 t. dry tarragon

•

2/3 c. melted

butter

•

12 sheets filo

Mix together green onion, mayonnaise, lemon juice, 2

cloves of the garlic and tarragon and set aside. Combine

remaining garlic with the butter.

dough

•

6 chicken breast

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

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

• 2 T. grated

Parmesan cheese

•

salt and pepper to

taste

Great Tastes