CHICKEN DIJON IN PHYLLO

3 whole chicken breasts, skinned & boned
½ t. salt
¼ t. white pepper
4 T. butter
½ cup Dijon mustard
2 cups heavy cream
8 phyllo pastry sheets
12 T. butter, melted
¼ cup dry bread crumbs
1 egg
1 t. water

Cut chicken into one-inch strips. Sprinkle with salt and pepper. Saute in 4 T. butter until no longer pink inside, about five minutes. Transfer to platter and keep warm.

Add mustard to skilled, scraping pan. Whisk in cream until well blended. Reduce heat and simmer sauce until slightly thickened and reduced. Stir in any juices from chicken, then strain sauce as you pour over chicken.

Lay 1 sheet of phyllo on a damp dish towel, brush liberally with melted butter and sprinkle with bread crumbs. Layer 6 more phyllo sheets on top, preparing each with butter and bread crumbs. Top with last phyllo sheet, brushing only the borders with melted butter. Arrange chicken on lower third of long side of dough, leaving a 2-inch border along outside edges. Fold outside edges inward partially enclosing chicken, then roll up jelly-roll fashion. Place seam side down on lightly greased baking sheet. Beat egg with water and brush over dough to glaze. Bake at 450 degrees until phyllo is crisp & golden, about 12-15 minutes. Cut into two inch slices and serve.