Ingredients

• ¾ cup chopped green onion
• ¾ cup mayo
• ½ cup parmesan
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon finely chopped fresh tarragon
• 6 chicken thighs, skinned and boned
• Salt and pepper to taste
• 12 leaves phyllo pastry
• Melted butter

Instructions

1. Mix together the green onion, mayo, cheese, lemon juice, garlic and tarragon. Set aside. Pat chicken pieces dry and season with salt and pepper. Trim.
2. Assemble according to ‘individual strudel’ method using two leaves of prepared phyllo.
3. Spread both sides of the chicken with mayo mixture before rolling into the strudel. Place seam side down on a buttered baking sheet. Brush lightly with butter.
4. Bake at 375 for 25 minutes or until golden.

Notes

1. Can be made early in the day and refrigerated. Take out for 45 minutes before you put them in the oven.

Rolling the Pouches

Chicken lathered in Tarragon Sauce

Butter for sealing the pouches

Chicken with the Tarragon Sauce in Packets

Tarragon Sauce

Tarragon Garlic Chicken with haricot vert