Poulet Dijonnaise

This is a fantastic recipe my mom has been making for years and I have always enjoyed it.  I love the richness of the flavour and how easy it is to prepare. It is wonderful because you can make full size portions or appetizer size portions.  This is a great one to make in advance to freeze in whatever portion size you need.  If you are going to freeze them, wrap them individually and freeze them before baking them in the phyllo dough. When you take it out of the freezer, reheat frozen at 425 for 25 minutes.
The recipe below is how to make it in an oven but I have also done this in a crockpot by putting the chicken, dijon, whipping cream, salt and pepper in.  I cooked it on high for about 4 hours and then pulled the chicken breasts apart with forks.

Poulet Dijonnaise

6 boneless, skinless chicken breasts1/4 cup Dijon mustardpan juices from cooked chicken2 cups whipping cream salt and white pepper16 sheets of phyllo dough, defrosted1 cup butter1/2 cup dry bread crumbs

1. Season chicken breasts. Place in a baking dish and cover with foil. Bake at 350 degrees F for 40-50 minutes (or until just cooked).  
2. Remove meat, cool, skin and cut into small pieces. 
3. Remove excess fat from pan juices, add mustard and deglaze over medium-high heat, stirring constantly. 
4. Gradually stir in light cream, salt and pepper. 
5. Lower heat and cook slowly until the liquid is reduce by one-quarter. 
6. Add chicken to sauce. Set aside and cool.  (I take out the phyllo pastry at this point)

Rectangular Single Servings

Butter one layer of phyllo, top with a second layer. Butter second layer. and sprinkle with a few bread crumbs. Place one-eighth of filling in rectangle about two inches from the narrow end of phyllo closest to you.  Fold two-inch end over the chicken filling. Smooth right and left-end edges down. Then fold left and right sides up to centre of the rectangle of filling. Butter the new unbuttered sides you have exposed. Sprinkle the same with bread crumbs.  Then finish rolling the individual serving up ensuring that the last edge is placed face down on the cooking sheet. Brush with butter. Bake at 400 degrees for about 15 - 20 minutes.  

Triangles

Butter one sheet of phyllo and sprinkle with bread crumbs. Envision vertical lines at the 1/3 and 2/3 marks of a vertical sheet of phyllo.  Fold left third over the centre third, then fold the right third, over the centre. Place a spoon full of filling into the bottom corner of the new three-layer piece of phyllo.  Fold diagonally, triangle over triangle, as if folding a flag. Place seam side down (Cut off any extra left after the last fold)