Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 cup pine nuts

  3. butter-flavored cooking spray

  4. 4 skinned and boned chicken breast halves -- chopped

  5. 1/2 cup diced purple onions

  6. 2 garlic cloves -- pressed

  7. 1 tablespoon olive oil

  8. 1 log (11-oz) fresh goat cheese -- cubed

  9. 1 can (2 1/4-oz) sliced ripe olives

  10. 1/2 cup halved dried tomatoes in oil,

  11. drained and cut into thin strips

  12. 1 teaspoon dried basil

  13. 16 sheets frozen phyllo pastry -- thawed

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback