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 halves, boned & skinned
Salt & pepper
24 sheets phyllo dough
1 1/3 c. butter, melted
1/3 c. Parmesan cheese

Combine first 5 ingredients to make a sauce. Lightly sprinkle chicken pieces with salt and pepper.

Place a sheet of phyllo on work surface. Quickly brush with melted butter, about 2 teaspoons. Place second sheet on top of first. Brush with melted butter. Spread about 1 1/2 tablespoons of sauce on each side of a chicken breast.

Place breast on one corner of buttered phyllo sheets. Fold corner over breast, then fold sides over and roll breast up in sheet to form a package. Place on ungreased baking dish. Repeat with remaining chicken and phyllo. Brush packets with butter and sprinkle of Parmesan cheese.

This dish can be tightly sealed and frozen. Thaw before baking. Bake at 375 degrees for 35 to 45 minutes, or until golden. Serve hot. Serves 12 (can halve recipe).