Kotopits (chicken in Phyllo)

Hot rice 1 recipe Bechamel Sauce (see below) Thaw phyllo dough 2 hours @ room temperature. In a covered skillet cook celery and onion in the 1 Tbsp. butter till vegetables are tender but not brown, stirring occasionally. Add chicken and chicken broth. Cook and stir, uncovered, till all the broth is absorbed. Stir in parsley, salt, nutmeg, and pepper. Remove from heat. Blend in beaten egg. Set aside. For each roll, stack half the sheets of phyllo dough, brushing liberally with some of the remaining butter between each layer. Spoon 1 1/4 cups of the chicken mixture over the phyllo layers to within 1" of edges. Turn one short side over the filling about 1" ; fold in long sides. Roll as jelly roll starting with the folded short side. Place, seam side down, on a greased shallow baking pan. Repeat with remaining phyllo and filling. Brush each roll with additional melted butter. Score each roll into 3 or 4 portions. Bake @ 350-degrees for 40 minutes or till rolls are brown and crisp. Cut rolls where scored. Arrange on platter with hot rice. Spoon some of the Bechamel Sauce over rolls. Pass the remaining sauce. Serves 6 to 8. BECHAMEL SAUCE 2 tablespoons butter 2 tablespoons flour, all-purpose 1/4 teaspoon salt 1 1/4 cups chicken broth 2 egg yolks, beaten 4 teaspoons lemon juice In a saucepan melt the butter. Stir in the flour and salt. Add the chicken broth all at once. Cook and stir till the mixture is bubbly. Combine the egg yolks and lemon juice. Stir about half of the hot mixture into the egg yolk mixture. Return to the remaining hot mixture in the saucepan. Cook and stir sauce 2 minutes more. Makes 1 1/2 cups sauce.