Boneless, skinless chicken breasts, cut in half
1 sheet of filo dough per half bread

Or if using Pepperidge Farm Puff Pastry cut each sheet in six pieces.

Marinate chicken breasts for at least 4 hours in the following at room temperature. Mix together: 1/4 c. white vinegar 1 stick butter, melted 2 cloves garlic 2 bay leaves Thyme Rosemary Tarragon Parsley, chopped 2 onions, chopped 2 c. chicken broth 1 tbsp. oil

Use your judgment as to how much of these seasonings to add. I used 1/4 to 1/2 teaspoon of each.

I chop up about 1/2 a bunch of fresh.

NOTE: I marinated chicken at room temperature the afternoon before I wanted to cook them and then put in the refrigerator all night leaving them in the marinade.

When you are ready to bake them pour off marinade and lay chicken on paper towels to drain a little. Roll out each square of puff pastry a little, brush a little with melted butter and put one piece of chicken on each square and fold up pastry. I lay side with folded edges on it down on a buttered cookie sheet so that it doesn't unfold. Then bake at 400 degrees for about 15 to 20 minutes or until puffed and golden brown. Do not puncture pastry.