Spring chicken

4 Mar

I continue to be on the look-out for easy and enticing ways to prepare the proverbial boneless chicken breast! And yes, I found what looked like a must-try in The New Temple Treasures Cookbook (1991). This book was compiled by Temple Israel Sisterhood in Minneapolis – another one of those local cookbooks with recipes by real people like you and me. I’ll admit I was a little taken aback by one of the ingredients, but also intrigued. As you can see from the picture below, the end result is gorgeous! Swoon-worthy buttery phyllo dough stuffed with fork-tender chicken – thanks to that secret tenderizer – mayonnaise. Phyllo dough is surprisingly forgiving. But you need to work fast so it doesn’t dry out. I’ll definitely be making these for company – once life as we knew it – resumes. I plan to try this same recipe – but with salmon!

Phyllo Chicken Packets

3/4 cup chopped green onion

1/2 cup mayonnaise

3 tablespoons lemon juice

3 cloves garlic, minced

3/4 teaspoon dried tarragon

2/3 cup butter or margarine, melted

6 chicken breasts, uncooked, boned and skinned

Salt and pepper to taste

12 sheets phyllo dough, thawed

2 tablespoons grated Parmesan cheese.

Mix together green onion, mayonnaise, lemon juice, 2 cloves garlic and tarragon; set aside. Combine remaining garlic with butter/margarine. For each packet, place 1 sheet of phyllo on a board and brush with garlic butter. Arrange a second sheet of phyllo on top and brush with garlic butter. Lightly sprinkle chicken with salt and pepper. Spread one side of chicken breast with some of the mayonnaise mixture; place chicken in top corner of phyllo, mayonnaise side down, and cover other side with mayonnaise mixture. Wrap chicken (burrito-style, tucking in ends) in phyllo. Place chicken packets on an ungreased baking sheet a few inches apart. Brush with remaining garlic butter. Sprinkle with Parmesan cheese. Bake at 375 degrees for 20 – 25 minutes.

Note: Recipe can easily be halved.

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