This recipe comes from Good Things Utah, where Chef Steve Ulibarri prepared this fabulous dish. It’s a tender, seasoned chicken breast, wrapped in flaky filo dough, with a delicious Lemon Herb cream sauce. I plan to try this soon, since I love flaky filo. Let me know if you also try it as well. Filo is not difficult to work with, so don’t let it scare you away.


 4 – 4 oz chicken breast
 1/2-cup mayonnaise
 3 tbsp lemon juice
 3 tbsp chopped green onions
 2 tbsp fresh tarragon
 20 filo pastry (one box)
 1/4 cup melted butter

In a small bowl, mix mayonnaise, lemon juice, green onions & tarragon. Set aside. On a clean work surface place one filo sheet, brush with butter and top with another layer of filo. Continue process until 5 layers have been created. Place chicken breast in center of and top with a heaping spoonful of mayonnaise mixture then pull filo up into a pouch shape. Repeat process with second chicken breast. Place on a buttered cookie sheet and bake at 350 degrees for 30 to 40 minutes or until golden brown. Serve with Lemon Thyme Sauce.
Lemon Thyme Sauce
 2 sprigs thyme
 1 bay leaf
 2 cups white wine or substitute for apple juice or white grape juice
4 shallots, thinly sliced
1 Tbsp. olive oil
 2 lemon peels removed and cut in half, reserved
1 garlic clove
1 1/2 cups heavy cream
 2 Tbsp. butter
 salt & pepper to taste


In a medium saute pan, cook shallots with olive oil over medium heat. When translucent, add lemon peel, juice of lemon, garlic, thyme and peppercorns. Add white wine (or other) and cook until reduced in volume to about half. Add heavy cream and reduce again. Remove from heat and whisk in butter. Season with salt and pepper. Remove all ingredients so only a sauce remains using a strainer. When ready to serve, pour a warm pool on each dinner plate, add Chicken Filo Bundle and drizzle additional sauce over top if desired.