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Chicken Strudel Recipe

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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.
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Servings:
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Ingredients
  • 2 chicken breasts - boneless, skinless
  • 1/2 onion - sliced
  • 1 bay leaf
  • 1 salt
  • 2 olive oil
  • 1 onion - medium sized, chopped
  • 1 spinach - stems removed
  • 1 1/2 Muenster cheese - shredded
  • 1 1/2 fontina cheese - shredded
  • 2 chicken stock
  • 1/2 salt
  • 1/2 pepper
  • 1 egg - beaten
  • 1 phyllo dough - thawed
  • 12 butter or margarine - melted
  • 1 Italian bread crumbs
Container: 2 baking sheets, medium mixing bowl, 2 skillets
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 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.
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