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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chicken Rolls with Béchamel Sauce Recipe

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This recipe for Chicken Rolls with Béchamel Sauce is from A Cookbook for Erin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 or 6 chicken breast
6 cups of water
2 large onions, chopped
1 large celery stalk with leaves, chopped
2 bay leaves
6 parsley sprigs
Salt and pepper to taster

Filling:
3 tbsp. butter
2 1/2 cups chopped onions
2 cups chopped celery

6 cups of diced chicken
1/4 cups chopped parsley
1/4 tsp. nutmeg
1/4 cup grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper

Béchamel Sauce:
1/2 cup butter
1/2 cup flour
5 cups hot chicken stock
Salt and pepper to taste
6 egg yolks, beaten
1/2 cup lemon juice

2 pounds of phyllo (approximate 48 sheets)
1 1/2 pounds butter, melted
Directions:
Directions:
Place chicken in pot with water, onion, celery, bay leaves, and parsley. Bring to a boil; simmer 5 minutes. Skim liquid; sprinkle lightly with salt and pepper. Cover and simmer gently for 1/2 hour or until chicken is tender. Cool chicken slightly in stock; remove to plate. Dice chicken in 1/2" cubes. Should measure 6 cups. Strain stock and discard herbs and vegetables. Set stock aside.

In a skillet, melt butter and saute onions until soft.
Add celery and saute until tender.

In a large bowl, combine chicken, parsley, nutmeg, cheese, salt and pepper. Add onions and celery from skillet; mix well.

In a saucepan, melt butter and add flour. Cook gently, stirring constantly, about 2 minutes. Gradually add stock, stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to beaten eggs and lemon juice; stir yolk mixture into sauce. Simmer over low heat a few minutes, stirring constantly. Add 1 1/2 cups sauce to bowl of chicken mixture; mix well.
Reserve remaining sauce for topping. Refrigerate until ready to use.

Brush one phyllo sheet with butter; layer second sheet on top and brush with butter. Spread 2 rounded tbsps. chicken filling in a 5" strip on the center of sheet, about 2" in from long edge. Fold ends of phyllo in to make roll about 5" long and roll up, jelly-roll fashion. Seal with butter, brush top of roll with butter. The rolls may be frozen at this time.
Place rolls on buttered baking sheet and bake at 400º 25 to 30 minutes or until golden brown.
Reheat remaining sauce in double boiler. Ladle sauce over rolls and serve.
Number Of Servings:
Number Of Servings:
24 roll
Personal Notes:
Personal Notes:
I use skinless and boneless chicken breast.
Also, I never use butter. I find "I can't believe it is not butter" works just as well. I now use butter flavored cooking spray for the phyllo. The filling and sauce can be made one day. Then the rolls the next. It is a time consuming recipe but well worth it. I make them up and freeze indivually and cook as directed in recipe. A little tricky freezing the sauce. It freezes well but tricky as how much you need for each roll.

 

 

 

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