Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  pine nuts
                        butter-flavored cooking spray
  4                     skinned and boned chicken breast halves -- chopped
     1/2           cup  diced purple onions
  2                     garlic cloves -- pressed
  1         tablespoon  olive oil
  1                log  (11-oz) fresh goat cheese -- cubed
  1                can  (2 1/4-oz) sliced ripe olives
     1/2           cup  halved dried tomatoes in oil,
                        drained and cut into thin strips
  1           teaspoon  dried basil
  16            sheets  frozen phyllo pastry -- thawed

Preparation:

Saute pine nuts in a skillet coated with cooking spray over medium heat 3 to 5 minutes or until toasted. Remove from skillet. Saute chicken, onion, and garlic in hot oil 8 to 10 minutes or until chicken is done. Remove from heat; cool. Stir in pine nuts, goat cheese, and next 3 ingredients. Set aside. Unfold phyllo, and cover with a damp towel to prevent pastry from drying out. Stack 8 phyllo sheets on a flat surface covered with wax paper, coating each sheet with cooking spray. Spoon half of filling lengthwise down half of phyllo stack, spreading to within 2 inches of edges. Fold in short edges 2 inches. Roll phyllo up, starting at long edge nearest filling. Place, seam side down, on a baking sheet coated with cooking spray. Cut 1/4-inch deep diagonal slits, 1 inch apart, across top. Coat strudel with cooking spray. Repeat with remaining phyllo and filling. Bake at 400 degrees for 25 to 30 minutes or until golden. Cut diagonally into 3- to 4-inch pieces and serve immediately.

Nutritional Information:

219 Calories (kcal); 7g Total Fat; (28% calories from fat); 17g Protein; 21g Carbohydrate; 34mg Cholesterol; 222mg Sodium