Chicken Strudel
- Heat a large nonstick skillet coated with cooking spray over medium heat.
- Add onion, and sauté for 6 minutes or until tender.
- Stir in spinach, and cook for 2 minutes or until spinach wilts, stirring constantly.
- Remove from heat. Stir in chicken and the next 6 ingredients (chicken through garlic).
- Lightly coat 1 sheet phyllo dough with cooking spray (cover remaining dough to keep from drying).
- Sprinkle with 1 tablespoon breadcrumbs.
- Repeat the layers with 3 sheets phyllo, cooking spray, and 3 tablespoons breadcrumbs.
- Gently press the layers together.
- Place about 2 1/2 cups chicken mixture along 1 long edge of top phyllo sheet, leaving a 1/2-inch border.
- Starting at the long edge with the 1/2-inch border, roll up jelly-roll fashion.
- Place, seam side down, on a baking sheet coated with cooking spray. Tuck ends under.
- Repeat with the remaining 4 sheets phyllo, cooking spray, 1/4 cup breadcrumbs, and 2 1/2 cups chicken mixture.
- Brush strudels evenly with butter. Sprinkle each with 1/8 teaspoon paprika.
- Preheat oven to 375°.
- Bake strudels at 375° for 20 minutes or until brown.
- Let stand for 5 minutes before slicing.
- Cut each strudel into 4 slices.
- Serve immediately.
Sep 6, 2014 by
Servings: 4-6
Prep Time: 10 minutes
Total Time: 1 hour
Prep Time: 10 minutes
Total Time: 1 hour
Related Categories: Appetizers,
Ingredients:
Cooking spray- 1 cup chopped onion- 1 package fresh spinach- 4 cups chopped cooked chicken breast - 3 ounces shredded Swiss cheese- 1/4 cup egg - 2 tablespoons dry white wine - 1/4 teaspoon salt- 1/8 teaspoon black pepper- 2 garlic cloves- 8 sheets frozen phyllo dough- 1/2 cup dry breadcrumbs- 1 tablespoon butter, melted- 1/4 teaspoon paprika-
