Chicken Mosaic Strudel

By dfarber

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 chicken breast halves, skinned, boned and cut lengthwise in 3/4 inch strips
• 1 cup chopped celery
• 1 onion, chopped
• 1 cup heavy cream
• 1/3 cup chopped parsley
• 1/3 cup dijon mustard
• 3 ounces gruyere cheese, grated
• 1 large carrot, peeled and liced lengthwise in 1/8" julienne
• 8 thin asparagus spears, trimmed to 7 inch lengths
• 6 sheets filo dough
• 3/4 cup coarse bread crumbs combined with 3/4 cup coarsely ground toasted almonds

Preparation

Step 1

Heat 4 tablespoons butter in saute pan and saute chicken strips 1 minute on each side. Remove chicken into a large bowl. Set aside.
Add celery and onion to saut pan and cool 10 minutes. Stir in parsley. Add this mixture to chicken.
Combine cream and mustard in saute pan and bring to a boil. Lower heat to medium cool 1 minute. Reduce heat to low. Add cheese and simmer 8 minutes to reduce and thicken. Combine sauce and chicken vegetable mixture. Let cool.