Junior League Tarragon Chicken

1½ cups mayonnaise
1 cup finely chopped green onion
1/3 cup lemon juice
2 cloves garlic
2 tsp. dried tarragon

Mix above ingredients together the day ahead and allow flavors to mingle. Store in the refrigerator.

12 boneless skinless chicken breasts, (I cut in half or thirds if large)
1 package phyllo (fillo) dough, thaw both sleeves of dough
1 1/3 cups butter, melted
Parmesan cheese

Take out one sheet of the phyllo dough. Brush with butter. Lay another sheet of dough on top. Place the piece of chicken on the dough in the center of one side. Place 1 ½ tablespoons of the sauce on top of the chicken and fold the phyllo up into an envelope. Generously brush the top with butter and sprinkle with parmesan cheese. At this point, freeze them or bake on a cookie sheet. If freezing, wrap the cookie sheet well in saran wrap. Defrost for 3 hours before baking. Bake at 375 degrees for 25-35 minutes and the tops are golden brown.

Cook’s note: There is always sauce left over and more cannot be used or the dough is soggy. You may want to try cutting the sauce recipe down.