3 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
2 ribs celery, sliced
2 carrots, sliced
3 cloves garlic, halved
4 springs fresh or ½ teaspoon dried thyme leaves
1 bay leaf
2 15 ounce cans great northern beans, drained & rinsed
1 cup chicken stock
Salt & Pepper
8 skinless, boneless chicken breast halves, cut into halves
3 to 4 tablespoons olive oil
1 1-pound package frozen phyllo dough, thawed
1 to ½ cups unsalted butter, melted
Thyme Butter Sauce (recipe follows)

 In large skillet, cook bacon until beginning to brown; add onion, celery, carrots and garlic.  Saute until onion is tender, 8 to 10 minutes.  Add thyme and bay leaf; saute 1 minute.  Add beans and chicken stock; heat to boiling.  Reduce heat and simmer, uncovered, until vegetables are tender, about 15 minutes, drain and discard any remaining stock.  Season to taste with salt & pepper.

 In large skillet, saute chicken in oil until browned on all sides, drain and cool.  Preheat oven to 350º F.  Lay 1 phyllo sheet on clean surface; brush lightly with melted butter.  Layer with 3 more sheets phyllo, brushing each with butter.  Cut unbuttered phyllo stack into 4 equal squares.  Place chicken breast piece in center of each square and top with about ¼ cup bean mixture.  Fold sides of squares in and roll up to form packets. Place packets, seems side down, on parchment-lined cookie sheet; brush tops with melted butter.  Repeat with remaining phyllo, butter, chicken and bean mixture.  Bake until phyllo is golden, 15 to 20 minutes.  Place on plates; serve with Thyme Butter Sauce.

Thyme Butter Sauce
(Makes about 2 cups)

3 ounces shallots, chopped
½ cup dry white wine
½ cup white wine vinegar 
¼ cup heavy cream
Salt 
White pepper
1 lb. Unsalted butter, cut into 1-inch cubes & softened 
4 sprigs fresh or ¼ teaspoon dried thyme leaves

 Head shallots, wine and vinegar to boiling in medium sauce pan; reduce heat and simmer rapidly until liquid is reduced to 2 tablespoons.  Stir in cream and simmer rapidly until very thick.  Reduce heat to low.  Add butter to saucepan, 1 piece at a time, whisking constantly.  Strain; discard shallots.  Season to taste with salt and pepper.  Remove thyme leaves from stems; stir into sauce.