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Chicken Strudel



 

This was one of the first recipes I ever attempted to make. I don’t know what possessed my 18 year old self to try to make this, I barely knew how to turn on an oven at the time, but something about chicken, spinach, and flaky phyllo dough told me I better learn. The first few times I tried to make this recipe, it didn’t turn out too well. I wasn’t that comfortable in the kitchen  and I would either forget to add an ingredient of I would accidentally let the phyllo dough dry out. I think that I may have even tried to experiment with the recipe. This was long before I knew anything about flavor combinations, so I added ingredients like cumin, lemon pepper, and marshmallows. I really do not recommend any of these additions, especially the marshmallows. Thankfully, I was finally able to master the strudel and it became my go to recipe. Family coming in town for a visit? Make chicken strudel! Movie night with the girls? Chicken strudel! Impress the guy I’m dating? Chinese takeout? No! Chicken strudel! Chicken strudel over and over and over again until people started saying, “Hey Aliza, what’s with all the chicken strudel?” I was finally forced to turn away from the strudel and search for other recipes to master. I had completely forgotten about it until I had a chicken strudel dream a few months ago. I went on a search and chicken strudel is rightfully back in the dinner rotation where it belongs.

The main reason I keep coming back to this recipe is that it is really simple and very good. I love it because I normally have the ingredients on hand and it is very quick to make. This time, I didn’t have any swiss cheese, so I substituted Fiesta Blend. I was really nervous about using a different type of cheese, but it still tasted great! The other thing I love so much about this strudel is that it is healthy, which is really helpful right now considering all of the cookies I have been baking and eating lately. I think I should have just sent chicken strudel in my holiday boxes this year, it really is good for everything.

Chicken Strudel
yield: 8 servings
printer friendly version

1 Tablespoon olive oil
1  cup  chopped onion
1  (10-ounce) package fresh spinach, chopped (about 8 cups)
4  cups  chopped cooked chicken breast (about 1 1/4 pounds)
3/4  cup  (3 ounces) shredded Swiss cheese
1 egg, beaten
2  tablespoons  dry white wine
1/4  teaspoon  salt
1/8  teaspoon  freshly ground black pepper
2  garlic cloves, minced
8  sheets frozen phyllo dough, thawed
1/2  cup  dry breadcrumbs
1  tablespoon  butter, melted
1/4  teaspoon  paprika

Directions:

Preheat oven to 350 degrees.

Heat the oil in a large nonstick skillet over medium heat. Add the onions, 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 half the chicken mixture along 1 long edge of the top phyllo sheet, leaving a 1/2-inch border. Starting at the long edge with the 1/2-inch border, roll up jelly-roll style. 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.

Bake strudels at 350 F for 20 minutes or until brown. Let stand for 5 minutes before slicing. Cut each strudel into 4 slices. Serve immediately.

Source: Cooking Light

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One Comment

Leave a Comment
  1. Ana / Dec 22 2010 10:39 pm

    It looks delicious, Aliza!

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