3 T. mayonnaise
1/2 lemon, juice of
1/2 onion, very finely chopped
4 garlic cloves, minced
1 tsp. dried oregano
1 tsp. dried sage
1 cup grated Swiss cheese
125 g melted butter
2 chicken breasts
4 sheets filo pastry
Salt, to taste

Preheat the oven to 350°F. Mix the mayonnaise, lemon juice, onion, half the garlic, oregano, sage and half the cheese together. Add a pinch of salt. In another bowl, mix the melted butter and the remainder of the garlic. Place one sheet of filo pastry on the work surface and brush with the butter mix. Place another sheet of pastry directly on top and brush with more butter. Position a breast of chicken one-third of the way from the short end of the pastry. Spoon half the mayonnaise mixture on top. Fold up the short end of the pastry over the chicken, then fold in the two long sides. Roll the chicken to form a parcel. Repeat to make a second parcel and place both on a baking tray (or I prefer to use a large flat glass dish). Brush the top of each with any remaining butter and sprinkle on the remaining cheese. Cook for 25-30 minutes, or until the pastry is golden and the chicken cooked.