"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Strudel Recipe

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This recipe for Chicken Strudel, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Martin-Fanone
Added: Thursday, October 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg frozen filo dough
2-3 chicken breasts- cut into bite sized pieces
1 med onion- finely chopped
2 tbsp oil
2 cans mushrooms- drained and finely chopped
salt and pepper
2 tbsp sherry
1 tbsp lemon juice
1 C spinach- chopped, drained if frozen
1 C ricotta cheese
1/4 C Parmesan cheese
1 C Bread crumbs

Directions:
Directions:
Preheat oven to 375, grease a baking sheet
1. Saute onion and chicken in oil until chicken is cooked. Salt and pepper to taste.
2. Add mushrooms, sherry, lemon juice, and spinach to chicken. Simmer until there is no liquid left in the pan. Remove from heat.
3. Stir cheeses and bread crumbs into chicken mixture.
4. Assemble strudels: lay one sheet of filo on an oiled surface. Brush it with oil or melted butter, then lay another sheet on top. Repeat until you have 5 layers. Place about 1 C of filling on the end of the filo leaving about 1 inch on each side. Fold sides in and then roll up. Oil the top to help seal the dough. Place on baking sheet. Bake 20-25 min, until golden brown.

Number Of Servings:
Number Of Servings:
4

 

 

 

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