1 cup (2 sticks) unsalted butter
2 chicken breast halves, skinned, boned and cut lengthwise in 3/4-inch strips
1 cup chopped celery
1 onion, chopped
1/3 cup chopped parsley
1 cup heavy cream
1/3 cup Dijon mustard
3 ounces Gruyere cheese, grated
1 large carrot, peeled and sliced lengthwise into 1/8-inch julienne
8 thick asparagus spears, trimmed to 7 inch lengths
6 sheets filo dough
3/4 cup course bread crumbs combined with 3/4 cup coarsely ground toasted almonds
Heat 4 tablespoons (1/2 stick) butter in a sauté pan and sauté chicken strips 1 minute on each side. Remove chicken to a large bowl. Set aside.
Add celery and onion to sauté pan cook 10 minutes. Stir in parsley. Add this mixture to chicken.
Combine cream and mustard in sauté pan and bring to a boil. Lower heat to medium and cook 1 minute. Reduce heat to low. Add cheese and simmer 8 minutes to reduce and thicken. Combine sauce and chicken vegetable mixture. Let cool.
Blanch carrots and asparagus for 1 minute and cool immediately in ice water. Pat dry with paper towels.
Melt remaining butter.
Prepare to assemble strudels by laying down a thin damp cotton towel or a sheet of waxed paper. Unfold one sheet of filo over cloth, brush with melted butter, and sprinkle with bread crumbs mixture. Top with another sheet of filo and repeat process for a total of 3 sheets.
With the long side of filo toward you and working in the lower quarter of surface area, arrange filling ingredients as follows: Lay 2 asparagus and 2 carrot strips end to end. Place one half of chicken mixture over strips, aligning chicken pieces with length of strudel. Place 2 more asparagus spears and carrot strips on either side and on top of chicken mixture.
With help from the cloth below , lift edge closest to you and roll tightly to other end. Butter edge to seal. Tuck in ends. Repeat for second strudel
Bake in preheated 325 degree oven for 20 minutes, or until golden. Cool before slicing.
Makes 2 strudels, about 10 pieces each