Yield: 6 servings
|6||Skinless boneless chicken|
|¾ cup||Green onion -- thinly|
|3 tablespoons||Lemon juice|
|¾ teaspoon||Dried tarragon|
|3||Cloves garlic -- minced|
|⅔ cup||Butter or margarine|
|12||Sheets fila dough -- thawed|
|2 tablespoons||Parmesan cheese -- grated|
Rinse chicken and pat dry; set aside. In a bowl, mix onions, mayonaise, 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 1½ tbsp of the mayonaise mixture. Place chicken, mayonaise side down, in center of fila about 2" from one end. Spread chicken with 1 ½ more tbsp mayonaise 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. 661 calories and 45 grams fat.
Recipe By : Sunset All Time Favorite Recipes From: Meg Antczak Date: 10-12-95 (21:16) (159) Fido: Cooking