Cheezy Chicken Strudel
2chicken breasts - boneless, skinless
1/2onion - sliced
1 tspkosher salt
2 Tbspolive oil
1onion, medium sized, chopped
1 lbfresh spinach - stems removed
1 1/2 cmuenster cheese - shredded
1 1/2 cfontina cheese - shredded
2 - 3 Tbspchicken stock
1 lbphyllo dough - thawed
1 stickplus 4 tablespoons, butter - melted
1 citalian bread crumbs
How to Make Cheezy Chicken Strudel
- In a skillet, bring 2 cups of water to simmer with onion slices, bay leaf and salt added.
Add two chicken breasts,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, saute the chopped onion in olive oil until tender, about 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 the chopped chicken.
Preheat the oven to 375 degree 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.