1. Thaw phyllo dough 2 hours@ room temperature. 2. In a covered skilletcook celery and onion in the 1 Tbsp. 3. butter till vegetables aretender but not brown, stirring occasionally. 4. Add chicken andchicken broth. 5. Cook and stir, uncovered, till all the broth isabsorbed. 6. Stir in parsley, salt, nutmeg, and pepper. 7. Remove fromheat. 8. Blend in beaten egg. 9. Set aside. 10. For each roll, stack half the sheets of phyllo dough, brushingliberally with some of the remaining butter between each layer. 11. Spoon 1 1/4 cups of the chicken mixture over the phyllo layers towithin 1" of edges. 12. Turn one short side over the filling about 1"; fold in long sides. 13. Roll as jelly roll starting with the foldedshort side. 14. Place, seam side down, on a greased shallow baking pan. 15. Repeatwith remaining phyllo and filling. 16. Brush each roll with additional melted butter. 17. Score each rollinto 3 or 4 portions. 18. Bake@ 350-degrees for 40 minutes or tillrolls are brown and crisp. 19. Cut rolls where scored. 20. Arrange onplatter with hot rice. 21. Spoon some of the Bechamel Sauce over rolls. 22. Pass the remaining sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
