5-6 chicken breasts
6 c. water
2 lg. onions, chopped
1 lg. celery stalk with leaves, chopped
2 bay leaves
6 parsley sprigs
Salt and pepper

Place chicken in pot with water, onion, celery, bay leaves and parsley. Bring to a boil; simmer 5 minutes. Skim liquid; sprinkle with salt and pepper. Cover and simmer 1/2 hour or until chicken is tender. Cool chicken slightly in stock; remove to a plate. Bone and skin chicken; dice in 1/2 inch cubes. (Should measure 6 cups). Strain stock. Discard vegetables. Set aside.

FILLING:

3 tbsp. butter
2 1/2 c. chopped onion
2 c. celery
6 c. diced chicken
1/4 c. chopped parsley
1/4 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper

In a skillet, saute onion in butter until soft. Add celery and saute until tender. In a large bowl, combine chicken, parsley, cheese, salt, and pepper. Add onions and celery from skillet; mix well.

BECHAMEL SAUCE:

1/2 c. butter
1/2 c. flour
5 c. hot stock
Salt and pepper
6 egg yolks, beaten
1/2 c. fresh lemon juice

In a saucepan, melt butter, add flour. Cook gently stirring constantly, about 2 minutes. Gradually add stock stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to beaten egg yolks and lemon juice; stir yolk mixture into sauce. Simmer over low heat a few minutes stirring constantly. Add 1 1/2 cups sauce to bowl of chicken mixture; mix well. Reserve remaining sauce for topping. Refrigerate until ready to use.

PHYLLO PREPARATION:

2 lb. phyllo, approximately 48 sheets
1 1/2 lb. butter, melted

Brush one phyllo sheet with butter; layer second sheet on top and brush with butter. Spread 2 rounded tablespoons chicken filling in a 5 inch strip on center of phyllo, about 2 inches in from long edge. Fold ends of phyllo in to make roll about 5 inches long, roll up, jelly roll fashion. Seal with butter; brush top of roll with butter. (Chicken rolls may be frozen at this point.) Place rolls on buttered baking sheets and bake at 400 degrees for 25-30 minutes or until golden. Reheat remaining sauce in double boiler. Ladle sauce over rolls and serve. Garnish with chopped parsley.