Chicken Pockets
If you are a hearty eater, you will enjoy these doughy pockets of chicken, prepared with a creamy filling and stuffed with vegetables. Talk about the comforts of homecooking. These are definitely a feather in your cap.
Ingredients
- 3/4 cup(s) green onion, chopped
- 3/4 cup(s) mayonnaise
- 3 tablespoon(s) lemon juice
- 3 cloves garlic, minced
- 2/3 cup(s) butter, melted
- 12 phyllo dough pastry sheets
- 6 chicken breast halves, boned and skinned
- 2 Parmesan cheese, grated
- 1 dash(es) salt
- 1 dash(es) pepper
Instructions
- Thaw frozen filo dough in its pkg.
- for 8 hours in the refrigerator, and then let it stand for 2 hours before you use it.
- Once the filo dough has been opened and unrolled, place a slightly damp towel over it to prevent drying out.
- Mix together green onion, mayonnaise, lemon juice, 2 cloves of the garlic and tarragon and set aside.
- Combine remaining garlic with the butter.
- Place one sheet of the filo dough on a board and brush it with about 2 tbs garlic butter.
- Arrange a second sheet on top and brush it with another 2 tbs garlic butter.
- Lightly sprinkle a chicken piece with salt and pepper, spread one side with the mayonnaise mixture.
- Turn over one corner of the filo and top with more mayonnaise mixture (about 3 tbsp in all).
- Roll the corner of the filo over the chicken.
- Fold side over top and roll again.
- Fold opposite corner over then roll up.
- Repeat for all chicken pieces.
- Place slightly apart in ungreased baking pan.
- Brush all packets with remaining garlic butter.
- Sprinkle with Parmesan cheese.
- Bake at 375 degrees for 20 - 25 minutes, or until golden.
- Serve hot.
- Ready in 50 min.
Nutrition
Calories: 4703.75kcalCarbohydrates: 199.7gProtein: 241.63gFat: 333.41gSaturated Fat: 123.09gCholesterol: 1059.67mgSodium: 8108.04mgFiber: 6.95gSugar: 29.56g
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