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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Chicken spinach strudel adapted from a Cooking Light recpie. Ingredients:
cooking spray |
1 cup chopped onion |
1 (10 ounce) package frozen spinach, defrosted drained |
4 cups cooked chicken breasts, chopped |
1/2 cup shredded mozzarella cheese |
1/2 cup grated parmesan cheese, divided |
1/4 cup fresh cilantro |
1 egg |
2 tablespoons wine or 2 tablespoons chicken broth |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 -3 cloves garlic, minced |
8 sheets frozen phyllo dough, thawed |
1/2 cup dry breadcrumbs |
1 tablespoon butter, melted |
1/4 teaspoon paprika |
Directions:
1. Saute onion in butter.
2. Remove from heat.
3. Combine onion, spinach, Chicken, mozerella, 1/4 c parmesean, cilantro, egg, wine, salt, pepper, and garlic.
4. coat baking sheet with cooking spray.
5. lay down one sheet of phyllo and coat with cooking spray, sprinkle with breadcrumbs.
6. repeat on three more sheets of phyllo.
7. press the layers together and top with half of the chicken mixture.
8. Roll up the strudel, leave the seam down on the baking sheet, and tuck ends underneath.
9. Repeat with other phyllo and chicken mixture.
10. coat both with cooking spray, parmesean and paprika.
11. Bake at 375 for 20 minutes.
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