Chicken Strudel
Chicken Strudel requires around 45 minutes from start to finish. This recipe serves 4. One portion of this dish contains approximately 58g of protein, 17g of fat, and a total of 555 calories. If you have egg substitute, paprika, chicken breast, and a few other ingredients on hand, you can make it.
Instructions
Heat a large nonstick skillet coated with cooking spray over medium heat.
Add onion, and saut for 6 minutes or until tender. Stir in spinach, and cook for 2 minutes or until spinach wilts, stirring constantly.
Remove from heat. Stir in chicken and the next 6 ingredients (chicken through garlic).
Lightly coat 1 sheet phyllo dough with cooking spray (cover remaining dough to keep from drying).
Sprinkle with 1 tablespoon breadcrumbs. Repeat the layers with 3 sheets phyllo, cooking spray, and 3 tablespoons breadcrumbs.
Gently press the layers together.
Place about 2 1/2 cups chicken mixture along 1 long edge of top phyllo sheet, leaving a 1/2-inch border. Starting at the long edge with the 1/2-inch border, roll up jelly-roll fashion.
Place, seam side down, on a baking sheet coated with cooking spray. Tuck ends under. Repeat with the remaining 4 sheets phyllo, cooking spray, 1/4 cup breadcrumbs, and 2 1/2 cups chicken mixture.
Brush strudels evenly with butter.
Sprinkle each with 1/8 teaspoon paprika.
Bake strudels at 375 for 20 minutes or until brown.
Let stand for 5 minutes before slicing.
Cut each strudel into 4 slices.