In a large bowl, combine the first seven ingredients. In a small bowl, beat the eggs. Stir in the garlic, parsley, basil, tarragon, thyme and pepper. Add to chicken mixture; toss to coat.
In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken mixture; toss to coat.
Melt remaining butter. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out). Brush with butter; sprinkle with bread crumbs. Repeat layers five times.
Spread about 3-1/3 cups of filling down the center of dough to within 1 in of edges. Fold short sides 1 in. over filling. Roll up jelly-roll style, starting with a long side. Brush with butter. Place seam side down in an ungreased 15x10x1-in. baking pan.
Make three more strudels with remaining phyllo, butter and filling. Bake at 375° for 35-40 minutes or until golden brown.