About this recipe:Chicken breast halves and a tasty mayonnaise, lemon and garlic sauce are wrapped in filo pastry then baked. Yum! I used to make this special recipe when I ran my own catering company years ago.
5 shallots chopped
¾ cup (190ml) mayonnaise
2 medium lemons, juiced
2 cloves garlic, minced
1/2 teaspoon dried tarragon or oregano
85g butter, melted
12 sheets filo pastry
6 skinless, boneless chicken breast halves (about 125g each)
In a small bowl, combine the shallots, mayonnaise, lemon juice, ¾ of the garlic and tarragon; set aside. In another small bowl, combine the butter and remaining garlic.
Place one sheet of filo pastry on a work surface with a short edge facing you. Brush evenly with butter mixture. Repeat with one more sheet of filo. (Keep the remaining sheets covered with a tea towel or plastic wrap to avoid them drying out).
Lightly sprinkle chicken breasts with salt and pepper. Center one chicken breast on the lower third of filo. Spread about 3 tablespoons of mayonnaise mixture over chicken breast. Fold bottom edge over chicken then fold in sides. Roll up in a parcel; cover with plastic wrap and set aside. Make five more chicken parcels like this.
Place the filo parcels in an ungreased baking tin. Brush tops with remaining garlic butter; sprinkle with cheese. Bake uncovered, at 190 degrees C for 25-30 minutes or until the chicken is cooked through and the pastry is browned.