Chicken rolls

Ingredients for 12 rolls:
3 sovracosce of chicken
4 sheets of Filo dough
40 gr. butter
1 small onion
1 clove of garlic
1 tablespoon of flour
1 egg
20 gr. grated Parmesan cheese
25 gr. with breadcrumbs
100 ml milk
100 ml of broth
1 teaspoon fresh thyme
1 pinch of Marjoram
50 gr. melted butter
Salt and pepper

   This recipe is simple but requires a bit of time to prepare. Do so in the best possible way by heating the oven and bake the 3 sovracosce some time before, add Rosemary and salt only, do not use oil.While the Chicken Bake for about 15 minutes, you can prepare the sauce that serve for the filling of chicken rolls along.
Finely chop the onion and cook in a little butter for about 10 minutes on very low heat.
   Once ready, add the garlic and having beaten another minute.
Remove from skillet and fire off, add a tablespoon of flour. Mix well, turn the low heat and slowly add the broth and milk.Turn up to bring to the boil, when you will get a scented onion sauce that you can add a little salt and black pepper.
Turn off the fire and cooked the chicken skin and depriving sfilettandolo, cut into small pieces, rather small meat and put it in the sauce pan and cook on high heat for two or three minutes add the parmesan and breadcrumbs.
   Try to adjust salt and pepper and let cool.When the mixture will cool add egg little banged and prepare the phyllo. Bring the oven to 200 degrees and continue with the preparation of rolls.
Cut a piece in three parts, each rectangle will serve to make a roll.
Place a tablespoon of filling from the side and approached the pi narrow edges, then brush abundantly with the melted butter the inside of the sheet and then rotolatelo on itself until the end of the sheet (see photo).
Once you have the inoltino spennellatelo further with butter and put it on the plate lined with paper baking.Prepare your rolls and cook for 10 minutes at 200 degrees oven ventilated or 15 minutes in the oven.