Thursday, March 17, 2011

Filo Chicken Packets


3/4 cup chopped green onion
3/4 cup mayonnaise
3 tsp lemon juice
3 cloves garlic,minced
2/3 cup melted butter
12 sheets filo dough
6 chicken breast halves, boned and skinned
• 2 tsp grated Parmesan cheese
• salt and pepper to taste


Thaw frozen filo dough in its package for 8 hours in the
refrigerator, then let it stand for 2 hours before you use
it. Once the filo dough has been opened and unrolled,
place a slightly damp towel over it to prevent drying out.

Mix together green onion, mayonnaise, lemon juice, 2
cloves of the garlic and set aside.
Combine remaining garlic with the butter.
Place one sheet of the filo dough on a board and brush it
with garlic butter.
Arrange a second sheet on top and brush it with  garlic butter. Lightly sprinkle a chicken piece with salt and pepper, spread one
side with the mayonnaise mixture.
Turn over one corner of the filo and top with more mayonnaise mixture
Roll the corner of the filo over the chicken once.
Fold side over top and roll again. Fold opposite corner over
then roll up.
Repeat for all chicken pieces.
Place slightly apart in ungreased baking pan.
Brush all packets with remaining garlic butter.
Sprinkle with Parmesan cheese.
Bake at 375° for 20 – 25 minutes, or until golden. Serve

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