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Phyllo Chicken Packets

 Phyllo Chicken Packets
I used to make this special recipe when I ran my own catering company years ago. It was often requested. —Kristin Arnett
6 ServingsPrep: 20 min. Bake: 25 min.


  • 3/4 cup chopped green onions
  • 3/4 cup mayonnaise
  • 3 tablespoons lemon juice
  • 1-1/2 teaspoons minced garlic, divided
  • 1/2 teaspoon dried tarragon
  • 2/3 cup butter, melted
  • 12 sheets sheets phyllo dough (14 inches x 9 inches)
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • Salt and pepper to taste
  • 2 tablespoons grated Parmesan cheese


  • In a small bowl, combine the onions, mayonnaise, lemon juice, 2
  • garlic cloves and tarragon; set aside. in another small bowl,
  • combine the butter and remaining garlic.
  • Place one sheet of phyllo dough on a work surface with a short edge
  • facing you. Brush with 2 teaspoons butter mixture; brush to
  • distribute evenly. Repeat with one more sheet of phyllo, brushing
  • with another 2 teaspoons of butter mixture (Keep remaining phyllo
  • dough covered with plastic wrap to avoid drying out).
  • Lightly sprinkle chicken breasts with salt and pepper. Center one
  • chicken breast on the lower third of phyllo. Spread about 3
  • tablespoons of mayonnaise mixture over chicken breast. Fold bottom
  • edge over chicken, then fold in sides. Roll up jelly-roll style;

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Phyllo Chicken Packets (continued)

Directions (continued)

  • cover with plastic wrap and set aside. Make five more chicken
  • packets.
  • Place packets in an ungreased 15-in. x 10-in. x 1-in. baking pan.
  • Brush tops with remaining garlic butter; sprinkle with cheese. Bake
  • uncovered, at 375° for 25-30 minutes or until a meat thermometer
  • reads 170°. Serve warm.
  • Yield: 6 servings.
Editor’s Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.