|Boneless skinless chicken breasts||1 Pound, all visible fat removed|
|Olive oil||1⁄2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Minced fresh parsley||1 Tablespoon|
|Fresh tarragon/Oregano / basil / 1/2 teaspoon dried herb||1 Tablespoon|
|Phyllo pastry sheet||10|
|Margarine||3 Tablespoon, melted (Use Acceptable Brand)|
Finely chop chicken.
Combine oil, lemon juice, garlic, parsley, tarragon and salt in a small bowl.
Add chicken and toss to coat.
Cover and refrigerate for at least 1 hour.
Preheat oven to 400Â° F.
Lightly brush a sheet of phyllo with melted margarine.
Stack a second sheet on top.
Cut the two-layer sheet into five short strips, crosswise, with scissors or a sharp knife.
Place a teaspoon of chicken filling on a two-layer strip, 1 inch away from the bottom.
Fold a corner across the filling and continue folding, corner to corner (the way a flag is folded).
The filling expands during cooking, so do not fold the dough too tightly.
Tuck the excess dough under the triangle, then place on a baking sheet.
Repeat with the remaining eight sheets of phyllo and chicken.
Lightly brush the prepared triangles with melted margarine.
Bake 15 to 20 minutes, or until golden brown.