Roast Chicken-and-Shiitake Strudel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you can't find shiitake mushrooms, use sliced button mushrooms in this entrée. Ingredients:
1 bacon slice |
4 cups thinly sliced shiitake mushroom caps (about 1/2 pound mushrooms) |
1 tablespoon all-purpose flour |
1/2 cup dry sherry |
2 tablespoons low-sodium worcestershire sauce |
3 cups skinned, boned, shredded roasted chicken breast |
1/4 teaspoon pepper |
1/4 cup thinly sliced green onions |
8 sheets frozen phyllo dough, thawed |
butter-flavored cooking spray |
Directions:
1. Preheat oven to 350°.
2. 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; sauté 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.
3. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.
4. 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.
5. 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.
6. 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 spray strudel with cooking spray.
7. Bake at 350° for 30 minutes or until golden.
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