6 boneless, skinless chicken breasts
3/4 c. chopped green onions
3/4 c. mayonnaise
3 tbsp. lemon juice
3 cloves garlic (divided) minced or pressed
3/4 tsp. dried tarragon
1/2 c. butter
12 sheets phyllo (thaw if frozen)
2 tbsp. Parmesan cheese

Combine green onions, mayonnaise, lemon juice, 2 cloves garlic, and tarragon. Melt butter and 1 clove garlic. Keep phyllo covered with damp cloth so it won't dry out. Lay 2 sheets phyllo together, brush top one with butter. Sprinkle one piece chicken with salt and pepper and spread 3 tablespoon of the mayonnaise mixture to cover both sides of chicken. Place chicken on one corner of the phyllo and fold to enclose, brushing with butter as needed. Place on an ungreased cookie sheet. Repeat with remaining chicken breasts.

Brush tops of phyllo with remaining butter and sprinkle with Parmesan cheese. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Let stand for 5 minutes before serving. These can be made several hours before serving and kept in the refrigerator. Increase baking time 10 minutes. They also reheat well if there are any leftovers. They are delicious and very impressive for company!