 | | 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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Prep Time: 35 minutes
Cook Time: 20 minutes
Container: 2 baking sheets, medium mixing bowl, 2 skillets
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 egg - beaten |
| - | | 1 pound phyllo dough - thawed |
| - | | 12 tablespoons butter or margarine - melted |
| - | | 1 cup Italian bread crumbs |
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