Fila chicken packets

Yield: 6 servings

Measure Ingredient
6 \N Skinless boneless chicken
\N \N Breast halves
¾ cup Green onion -- thinly
\N \N Sliced
¾ cup Mayonnaise
3 tablespoons Lemon juice
¾ teaspoon Dried tarragon
3 \N Cloves garlic -- minced
⅔ cup Butter or margarine
12 \N 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

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