Phyllo dough used to be one of those “exotic” ingredients that you couldn’t find anywhere. But as folks began to learn about the paper-thin dough, which originated in Greece, they discovered how easy it was to create a really impressive entrée dish in a hurry using it. It was the old supply and demand principle that prompted supermarkets to carry the dough in their frozen food sections. So now you can find frozen phyllo dough in most supermarkets. You could substitute fish fillets (think salmon) for the chicken breasts in this recipe if you’d like. The packets can be prepared a day ahead of time and baked when you’re ready to serve them. We love to pair this dish with cooked basmati-style rice. 


Serves 6.

¾ cup real mayonnaise
1 tablespoon Fredericksburg Farms Dusseldorf Mustard
4 green onions, chopped
2 tablespoons fresh lemon juice
1 large garlic clove, minced
1½ teaspoons sea salt or kosher salt
3 tablespoons Fredericksburg Farms Herbs of Provence Bread Dipping Mix
12 sheets phyllo dough
6 chicken breast halves, about 6 ounces each
⅔ cup melted butter
½ cup grated Parmesan cheese


Preheat oven to 375 degrees. Combine the first seven ingredients in a bowl; whisk until well blended; set aside. Lay the phyllo dough sheets flat on work surface and cover them with a slightly dampened towel. Cover the towel with plastic wrap. Place one sheet of the dough on work surface. Working quickly, brush the dough with a little melted butter using a pastry brush and covering the entire sheet of dough. Place a second sheet of dough on top and brush it with butter, again covering the entire sheet.

Spread about 1½ tablespoons of the mayonnaise mixture on each side of a chicken breast. Place the breast in one corner of the two stacked buttered dough sheets. Fold the corner up over the breast, then fold both sides over the breast. Roll the breast up in the sheets to form a “packet”. Repeat with remaining breasts and phyllo sheets. Place the packets in an ungreased 9" x 13" baking dish. Brush the packets with remaining butter and scatter the Parmesan cheese over them. At this point the packets can be refrigerated until ready to serve. Bake in preheated oven for 35-40 minutes, or until golden brown and crisp. Serve hot.