Chicken Breasts in Phyllo

My sister gave me this recipe and I made it tonight and it was really good and different! Enjoy!

Ingrediants:

3/4 cups mayo (I subsituted mostly sour cream and feedback was not good with mayo)
1/2 cup green onions, chopped (I may have used a bit less than this)
1/4 cup lemon juice
1 t. dry tarragon
1 clove garlic, chopped (I used the prechopped garlic in a jar)
6 chicken breast halves salt/pepper to taste (I used chicken tenders and put 2 in each wrap)
12 sheets of phyllo dough
1/4 cup butter, melted
1/4 cup parmesan cheese, grated (I covered the tops of all wraps...we love parmesan!)

Directions:

1. Combine first 5 ingredients to make sauce.

2. Sprinkle chicken with salt and pepper.

3. Keep package of phyllo covered with a damp cloth. Place a sheet of dough on work surface and quickly brush with melted butter. Place 2nd sheet of dough on top of first and brush with butter. (I used 4 sheets as suggested by my sis)

4. Spread 1 1/2 T. of sauce on each side of chicken breast.

5. Place chicken in corner of dough, fold corner over chicken, then fold sides over and roll chicken up in the dough.

6. Placed in an ungreased 9x13 pan. Repeat with remaining chicken.

7. Brush chicken packets with remaining butter and sprinkle with parmesan cheese.

At this point, you can refrigerate or freeze. Bake at 350 degrees for 30-40 minutes.

COMMENTS--This may sound complicated but it was pretty easy. I had never worked with phyllo before, so I know it will be much faster next time. Just FYI...phyllo has to be thawed overnight in fridge or room temp 5 hours. I, of course, did not know this, but used the defrost setting of my microwave for about 45 seconds and it was fine. Again, I used 4 sheets of phyllo for each chicken breast half as my sister suggested. She said the sauce mixture kind of seeped through when she made it with 2 sheets. My kids both ate it, but my hubby LOVED it. I made fresh yellow squash and a spinach salad with walnuts and a raspberry vinaigrette.