Chicken in Phyllo
  1. Salt and pepper chicken breasts; refrigerate 30 minutes. Meanwhile, mix green onion, lemon juice, mayonnaise, garlic and tarragon in a food processor or a blender until smooth.
  2. Brush two sheets of phyllo dough with melted butter and stack together. Place chicken breast in one corner of the top sheet and spoon a dollop of sauce on it. Fold the breast up in the phyllo, working towards the opposite corner and tucking in the sides as you go. Seal the packet and brush with melted butter, and sprinkle the top with parmesan.
  3. Repeat for all other chicken breasts and bake at 375° for 20-25 minutes.
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