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1
Preheat oven to 350.
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2
Move rack to lower 1/3 of oven.
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3
Melt 4 T butter in a saucepan over medium high heat.
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4
Add red onions, stir and soften, 2-3 minutes.
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5
Add brown sugar, maple syrup and raisins, stirring to combine and melt the sugar, about 4 minutes.
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6
Add Dijon mustard; stir.
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7
Reduce heat and let cook for 2-3 minutes.
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8
In the meantime, slice chicken breasts horizontally very thin, almost shave-like.
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9
Melt remaining butter in the microwave.
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10
Have the phyllo dough ready to go, under a damp towel to keep from crumbling.
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11
Lay out a sheet of phyllo, brush with melted butter.
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12
Repeat with 3 more layers of phyllo.
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13
Re-cover remaining phyllo with damp towel.
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14
Leaving a 2-inch border at the short end, place 1/2 chicken slices/shavings on top of the butter along the short end of the phyllo, leaving a scant 1 inch free along the sides (long sides).
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15
Spoon 1/2 prepared brown sugar-mustard sauce over the top of the chicken.
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16
Fold the 2-inch border over the chicken/sauce, folding the sides inward also, so that as you roll the entire package will be sealed.
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17
Roll up.
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18
Place on ungreased cookie sheet and brush with melted butter.
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19
Repeat once more with the remaining 4 sheets of phyllo, 1/2 chicken and sauce.
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20
Place in pre-heated oven.
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21
Bake at 350 degrees for 15-18 minutes.
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22
Add a crispy salad on the side.
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23
Enjoy!
