1 1/2 c. mayonnaise
1 c. chopped green onion
1/3 c. lemon juice
2 cloves garlic, minced
2 tsp. dry tarragon
12 chicken breast, halved, boned and skinned
Salt and pepper
24 sheets of phyllo dough
1 1/3 c. melted butter
1/3 c. freshly grated Parmesan cheese

Combine first 5 ingredients to make a sauce. Lightly sprinkle chicken breast with salt and pepper. Place a sheet of phyllo dough on working surface. Quickly brush with melted butter. Place a second sheet on top of first. Brush with butter. Spread about 1 1/2 tablespoons of sauce on each side of chicken breast. Place breast in 1 corner of buttered phyllo sheets. Fold corner over, then sides over and roll up to form a package. Place in an ungreased baking dish. Repeat with remaining breasts.

Brush packets with rest of butter and sprinkle with cheese. At this point the dish may be tightly sealed and frozen. Thaw completely before baking. Bake at 375 degrees for 20 to 25 minutes or until golden.