Preparation / Directions:
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.