Fila Chicken Packets

By CheeseDiva

This recipe from Sunset Magazine in 1995 just about carried us through the 90's. A version of it was made for our 1982 and 1983 NDE lunches. Mar made it for Christmas dinner for a no. of years. Great flavor, and, fun to make. Don't be afraid of the phyllo dough.

Ingredients

• 6 Skinless boneless chicken
• Breast halves
• 3/4 cup Green onion -- thinly
• Sliced
• 3/4 cup Mayonnaise
• 3 tablespoon Lemon juice
• 3/4 teaspoon Dried tarragon
• 3 Cloves garlic -- minced
• 2/3 cup Butter or margarine
• 12 Sheets fila/phyllo dough -- thawed
• 2 tablespoon Parmesan cheese -- grated

Details

Adapted from saveur.com

Preparation

Step 1

Rinse chicken and pat dry; set aside. In a bowl, mix onions, mayonnaise, lemon juice, tarragon and 2 cloves garlic; set aside. Combine remaining 1 clove garlic with butter. To make each packet, place one sheet of fila on a flat surface and brush with about 2 tsp of the garlic butter. Put a second sheet on top and brush with 2 more tsp garlic butter. Sprinkle all sides of one chicken piece with salt and pepper, then spread one side with 1 1/2 tbsp of the mayonnaise mixture. Place chicken, mayonnaise side down, in center of fila about 2“ from one end. Spread chicken with 1 1/2 more tbsp mayonnaise mixture. Flip end of fila over chicken and roll once; then fold long sides over chicken and roll up completely. Brush packets with remaining garlic butter and sprinkle with cheese. (At this point, you may arrange packets in a single layer in a container with a tight fitting lid and freeze for up to 1 month. Thaw completely, covered, before baking.) Arrange fila packets, seam side down and slightly apart, in a 10 x 15” rimmed baking pan. Bake in a 375 oven until golden brown, about 20 to 25 minutes.