Roast Chicken And Shiitake Strudel Recipe
Ingredients
| Bacon slice | 1 | |
| Shiitake mushrooms | 4 Cup (16 tbs), thinly sliced | |
| All purpose flour | 1 Tablespoon | |
| Dry sherry | 1/2 Cup (16 tbs) | |
| Sodium | 2 Tablespoon | |
| Worcestershire sauce | ||
| 3 cups skinned, boned, shredded roasted chicken breast | ||
| Pepper | 1/4 Teaspoon | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| 8 sheets frozen phyllo dough, thawed | ||
| Butter-flavored vegetable cooking spray | ||
Directions
Preheat oven to 350°.
Cook bacon in a large nonstick skillet over medium-high heat until crisp.
Remove bacon from skillet.
Crumble; set aside.
Add mushrooms to bacon fat in skillet; saute 2 minutes.
Stir in flour; cook 1 minute.
Add sherry and Worcestershire sauce; bring to a boil, and cook 1 minute or until thick and bubbly.
Stir in crumbled bacon, chicken, and pepper; cook until thoroughly heated.
Stir in onions, and set aside.
Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.
Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other.
Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
Spoon chicken mixture along 1 long edge of phyllo, leaving a 2-inch border.
Fold over the short edges of phyllo to cover 2 inches of chicken mixture on each end.
Starting at long edge with 2-inch border, roll up jelly-roll fashion.
(Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray.
Score diagonal slits into top of strudel using a sharp knife.
Lightly coat strudel with cooking spray.
Bake at 350° for 30 minutes or until golden.
Cook bacon in a large nonstick skillet over medium-high heat until crisp.
Remove bacon from skillet.
Crumble; set aside.
Add mushrooms to bacon fat in skillet; saute 2 minutes.
Stir in flour; cook 1 minute.
Add sherry and Worcestershire sauce; bring to a boil, and cook 1 minute or until thick and bubbly.
Stir in crumbled bacon, chicken, and pepper; cook until thoroughly heated.
Stir in onions, and set aside.
Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.
Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other.
Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
Spoon chicken mixture along 1 long edge of phyllo, leaving a 2-inch border.
Fold over the short edges of phyllo to cover 2 inches of chicken mixture on each end.
Starting at long edge with 2-inch border, roll up jelly-roll fashion.
(Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray.
Score diagonal slits into top of strudel using a sharp knife.
Lightly coat strudel with cooking spray.
Bake at 350° for 30 minutes or until golden.
Chef
