WRAPPED CHICKEN
Serves 6
1 cup mayonnaise
1 cup chopped scallions
2 tablespoons minced fresh parsley
3 cloves garlic, minced, divided
1/2 teaspoon fresh lemon juice
Pinch salt
Pinch ground pepper
1 cup butter or margarine, divided
12 sheets fillo pastry (available in most quality supermarkets)
6 skinless, boneless chicken breast halves
Grated Parmesan cheese
In a shallow dish combine mayonnaise, scallions, parsley, half of garlic, lemon juice, salt and pepper. In a small saucepan over medium heat melt butter with remaining garlic. Brush one pastry sheet with melted garlic butter, top with second sheet and brush again. Dip chicken breast in mixed ingredients turning to coat thoroughly. Place chicken diagonally on one corner of pastry sheets, then roll while folding in sides to make a neat rectangular package. Brush top of wrapped chicken with butter and top lightly with Parmesan cheese. Preheat oven to 350oF. Place wrapped breasts in a baking dish and bake for about 35 minutes. They’re a golden brown when done.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
