Chicken-Goat Cheese Strudel

Course : Chicken
Serves: 8
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1/4 cup pine nuts
1 spray butter-flavored cooking spray
4 whole skinned and boned chicken breast halves -- chopped
1/2 cup diced purple onions
2 cloves garlic -- pressed
1 tablespoon olive oil
11 ounces fresh goat cheese -- cubed
2 1/4 ounces ripe olives sliced , drained
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 / 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.


Nutritional Information:

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

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