• ¼ cup unsalted butter

• 3 whole chicken breasts, skinned, boned, and cut in strips 1” wide

• Salt and white pepper

• ½ cup Dijon mustard

• 2 cups heavy cream

• 5 sheets of pyllo dough

• ¾ cup unsalted butter melted

• ¼ cup toasted bread crumbs

• 1 egg

• 1 t. water

Melt ¼ cup butter. Sauté chicken with salt and pepper about 5-7 minutes.  Transfer to platter.  Add mustard to skillet scraping up any brown bits.  Wisk in cream.  Reduce heat to a low simmer until sauce is slightly thickened and reduced by ½.  Stir in any juices from chicken platter.
Toss chicken pieces in sauce. Layer pyllo dough – brushing with melted butter and bread crumbs between each layer.  Arrange chicken pieces over bottom 1/3 of long side of dough, leaving 2” border on all sides.  Then tuck in side edges and roll jelly roll style.  Carefully place seam side down on ungreased cookie sheet.  Brush with beaten egg and water wash.  Bake at 450 degrees for 12-15 minutes.  Cool, and then cut in 2” slices.  Serve with remainder of mustard sauce.