1 c. mayonnaise or salad dressing
2/3 c. chopped green onions
3 1/2 tbsp. fresh lemon juice
1 sm. clove garlic, minced
3/4 tsp. dried whole tarragon
8 chicken breast halves, skinned & boned
1/4 tsp. salt
1/8 tsp. pepper
16 sheets commercial frozen phyllo pastry, thawed
Butter flavored vegetable cooking spray
3 1/2 tbsp. grated Parmesan cheese

Combine first 5 ingredients in a small mixing bowl; set aside.

Sprinkle chicken breasts with salt and pepper. Place 1 sheet of phyllo pastry on a sheet of plastic wrap; spray evenly with cooking spray. Place another sheet of phyllo on top; spray with cooking spray. Spread about 3 tablespoons mayonnaise mixture on all sides of a chicken breast; place breast diagonally in one corner of stacked pastry sheets. Fold corner over breast; fold sides over and carefully roll up in pastry. Place seam side down in an ungreased 15"x10"x1" jelly roll pan.

Repeat procedure with remaining chicken breasts. Spray tops of pastry bundles with cooking spray; sprinkle with Parmesan cheese. Bake at 350 degrees for 40 to 45 minutes or until done. Serve immediately. Yield: 8 servings.

NOTE: Melted butter may be substituted for butter flavored cooking spray.