Chicken Strudel Prep Time: 35 minutes Cook Time: 20 minutes Servings: 10 Ingredients - 2 chicken breasts - boneless, skinless - 1/2 onion - sliced - 1 bay leaf - 1 teaspoon salt - 2 tablespoons olive oil - 1 onion - medium sized, chopped - 1 pound spinach - stems removed - 1 1/2 cups Muenster cheese - shredded - 1 1/2 cups fontina cheese - shredded - 2 tablespoons chicken stock - 1/2 teaspoon salt - 1/2 teaspoon pepper	1

	- 1 egg - beaten - 1 pound phyllo dough - thawed - 12 tablespoons butter or margarine - melted - 1 cup Italian bread crumbs     When it comes to chicken recipes, this one ranks near the top. Flaky phyllo dough rollups are stuffed with a mixture of chopped chicken, onions, spinach, and cheeses and baked until golden brown. These chicken strudels make an excellent brunch or supper entrée.   Directions In a skillet, bring 2 cups of water to simmer with 1/2 onion, bay leaf and salt added. Add two chicken breasts, cover and simmer for 20-30 minutes or just until the chicken is tender. Remove from the water and allow to cool then chop into cubes. Meanwhile, in a medium skillet, sauté the onion in olive oil until tender, approximately 10 minutes. Add spinach and continue to cook for 5 minutes, stirring frequently. Remove from the heat and place in a medium bowl to cool. Stir in the cheeses, stock, egg, salt and pepper. Add chopped chicken. Preheat the oven to 375° F. On waxed paper, place one sheet of phyllo, brush with melted butter and sprinkle with 1 tablespoon of bread crumbs. Repeat with 4 or 5 more layers of phyllo on top of the first	2

	one. Spoon one cup of chicken mixture on one end of the layers of phyllo. Roll up and tuck the ends under slightly. Brush the tops with butter and place on a baking sheet. Cut diagonal cuts across the top approximately one inch apart and 1/2 inch deep. Sprinkle with paprika. Repeat this process with the rest of the chicken mixture and phyllo making 5 strudels. Bake for 20 minutes, slice and serve warm.	3