1. Poach chicken cutlets by placing them in a large pot with onions, celery, peppercorns, salt, and parsley. Add water to cover. Simmer for about 20 minutes, until breasts are cooked.
2. Remove from liquid and cool. Chop chicken into small pieces, or shred in a food processor.
3. Chop onions, celery and parsley by hand or in a food processor. Combine with the chicken. Saute chicken and vegetables in 1 stick butter for 2 to 3 minutes.
4. Add dill and saute for 1 minute; then add cheese and ground pepper. Cool completely. Add eggs and blend thoroughly.
6. Prepare phyllo rolls according to directions and diagrams in How to work with "PHYLLO". Use 1 teaspoon filling for each roll.
7. Brush tops with melted butter. Place rolls, seam side down, on an ungreased baking sheet. Bake for 20 minutes, or until golden. Serve warm.
NOTE:
Rolls can be prepared ahead of time and frozen, unbaked. When ready to use, preheat oven to 350°. Bake without prior thawing for 40 minutes, or until golden. Serve warm.
