1/4 c. unsalted butter
3 chicken breasts, skinned, boned, cut into 1 inch strips
Salt
White pepper, fresh ground
1/2 c. sharp Dijon mustard
2 c. whipping cream
20 Phyllo pastry sheets
3/4 c. unsalted butter, melted
1 egg
1 tsp. water
1/4 c. toasted bread crumbs

In large skillet, melt butter; sprinkle salt and pepper on chicken, saute until no longer pink; transfer to platter. Add mustard to skillet with remaining chicken juice. Whisk in cream. Slightly thicken and reduce by 1/4 over low heat. Coat chicken pieces with sauce.

Place 1st sheet of phyllo on dry dish towel. Brush with melted butter and sprinkle with crumbs. Repeat 3 more times. On fifth layer, brush only border with butter. Arrange chicken over bottom 1/3, leaving 2 inch border on all sides. Turn up bottom edge; fold sides inward; roll jelly roll style. Place seam side down on ungreased baking sheet.

Beat egg with water in small bowl and glaze dough. Bake at 450 degrees until phyllo is crisp and golden brown, 12-15 minutes. Cut into 2 inch slices. Serve sauce on side or over top. Makes 4 complete rolls and serves 6-8.