¾ cup ea.- Chopped green onion and mayonnaise
3 Tlbs. - Lemon juice
3 - Garlic cloves minced or pressed (2 for mayonnaise and 1 for butter)
¾ tsp.- Dry tarragon
2/3 cup - Butter or margarine - melted
12 sheets Phyllo - approx. 40 sheets per box (I used the Apollo brand)
6 - Chicken breast halves boned and skinned
Salt and pepper to taste
2 Tlbs. - Grated Parmesan cheese

Mix together: green onion, mayonnaise, lemon juice, 2 cloves of garlic, and tarragon. Set aside.

Combine remaining garlic (1 clove) with butter.

For each packet place 1 sheet of phyllo on a board and brush it with about 2 teaspoons garlic butter - arrange second sheet on top and brush it with another 2 teaspoons of garlic butter.

Lightly sprinkle a chicken piece with salt and pepper. Spread one side with the mayonnaise mixture, turn over onto phyllo corner and top with more mayonnaise mixture - about 3 tablespoons in all. Wrap breast into a packet starting at the corner.

Place 6 packets slightly apart in an ungreased baking pan. Brush with remaining garlic butter, sprinkle with Parmesan cheese.

The chicken packets can be frozen. They will need approximately 10 extra minutes added to the baking time. I partially thaw them before baking.

Bake at 350 degrees F. for 20 minutes or until golden. Length of time will vary based on the size the chicken breast and your individual oven.