makes 12 servings
1 1/2 cups mayonnaise OR cream cheese
1 cup green onion, chopped
1/3 cup lemon juice
2 cloves garlic, minced
2 t. dry tarragon
12 chicken breast halves, boned and skinned
salt and pepper to taste
24 sheets phyllo dough
1 1/2 cups butter, melted
1/3 cup parmesan cheese, freshly grated
Combine first 5 ingredients to make sauce. Lightly sprinkle chicken breasts with salt and pepper. Place 2 sheets of phyllo on working surface. Quickly brush each sheet with melted butter (about 2 t.) and stack on top of each other. Spread about 1 1/2 T. of sauce on each side of chicken. Place breast in in one corner of buttered phyllo sheets. Fold corner over breast, then fold sides over, and roll breast up in the sheets to form a package. Place in ungreased baking sheet. Repeat with remaining chicken breasts and phyllo sheets. Brush packets with remaining butter and sprinkle with parmesan cheese. Wrap each chicken breast in plastic wrap and place in a freezer bag.
Thaw completely before baking. Bake at 375 degrees in an ungreased baking dish for 45-50 minutes or until golden. Serve immediately.
From Don't Panic-- Dinner's in the Freezer by Susie Martinez, Vanda Howell, & Bonnie Garcia
Nutrition information from SparkPeople: Meals Made Ahead cookbook:
Calories: 598.9 | Carbs: 24.1g | Fat: 26.7g | Fiber: 1g | Protein: 62g