1 c. mayonnaise
1 c. chopped scallions
2 tbsp. minced fresh parsley
3 cloves garlic, minced and divided
1/2 tsp. fresh lemon juice
pinch of salt
pinch of ground pepper
1 c. butter, divided
12 sheets phyllo pastry (available in most quality supermarkets)
6 skinless, boneless chicken breast halves
grated Parmesan cheese

In a shallow dish, combine mayonnaise, scallions, parsley, half of garlic, lemon juice, salt and pepper. In a small saucepan over medium heat, melt butter with remaining garlic. Brush one pastry sheet with melted garlic butter. Top with second sheet and brush again. Dip chicken breasts in mixed ingredients, turning to coat thoroughly. Place chicken diagonally on one corner of pastry sheets. Then roll while folding in sides to make a neat rectangular package. Brush top of wrapped chicken with butter and top lightly with Parmesan cheese.

Preheat oven to 350°F. Place wrapped breasts in a baking dish and bake about 35 minutes. They're a golden brown when done.