Seafood Philo Dijon

• 1LB BONELESS CHICKEN BREAST,CUT INTO BITE SIZE PIECES
• 1 1/2 CUPS HEAVY WHIP CREAM
• 6 SHEETS PHILO PASTRY
• 1/2 LB BUTTER
• 1/2 CUP BREADCRUMBS
• 2 TBL. DIJON MUSTARD
• SALT AND WHITE PEPPER TO TASTE

1. MELT 1/2 BUTTER IN PAN
2. ADD CHICKEN AND COOK UNTIL DONE.
3. REMOVE CHICKEN FROM PAN AND SET ASIDE.
4. ADD DIJON MUSTARD AND BLEND WITH BUTTER AND JUICES FROM CHICKEN.
5. STIR IN WHIP CREAM AND
6. SIMMER UNTIL REDUCED BY 1/4 NOT TOO THICK.
7. ADD CHICKEN TO THE PAN WITH THE CREAM UNTIL HEATED. MELT REMAINING BUTTER.
8. SEPERATE PHILO ONE AT A TIME.
9. BRUSH 1ST PIECE WITH BUTTER AND
10. SPRINKLE WITH BREADCRUMB.REPEAT 5 TIMES ON LAST PIECE OF PHILO.BRUSH SOME BUTTER ON THE OUTER 4 SIDES ONLY.
11. PLACE CHICKEN IN BOTTOM CENTRE OF PHILO.DO NOT ADD TOO MUCH OF THE CREAM SAUCE.RESERVE FOR LATER.ROLL FROM BOTTOM,THEN FOLD IN SIDES AND ROLL UP.
12. PLACE FOLD SIDE DOWN ON A COOKIE SHEET.
13. BRUSH WITH AN EGG WASH.
14. THIS CAN BE COVERED AND PREPARED IN ADVANCE.
15. WHEN READY, PREHEAT OVEN TO 350 DEGREES F. AND COOK UNTIL PHILO IS GOLDEN BROWN.APPROX. 1/2 HR.
16. CUT INTO 4 PIECES WHEN DONE AND WHEN PLATED SPOON SOME RESERVE SAUCE ON TOP.

chicken, heavy whip cream, butter, breadcrumbs, tbl, salt

Taken from www.epicurious.com/recipes/member/views/seafood-philo-dijon-1201605 (may not work)