Chicken Dijonnaise Strudel

Chicken Dijonnaise Strudel

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    strudels


Ingredients

  • 4

    chicken breasts (about 1¾ pounds total), skinned and boned

  • ½

    cup salted butter

  • 2

    cups chopped celery

  • 2

    large onions, chopped

  • ¼

    cup Chablis Blanc wine

  • cup chopped fresh parsley

  • 2

    cups whipping cream

  • 1

    cup Dijon mustard

  • 1

    pound Swiss cheese, grated

  • 4

    sticks unsalted butter

  • 15

    sheets (about 1 package) filo dough, thawed

  • Approx. 3 cups seasoned bread crumbs

Directions

Slice breasts in narrow strips or chop fine. Melt 1/2 cup butter in heavy-bottomed skillet; add chicken and saute over medium heat 2 minutes, or just until meat is no longer pink inside. Remove chicken with a spatula; transfer to a 4 quart bowl and reserve. Saute celery and onion in butter remaining in skillet until vegetables are tender-crisp. Add wine and reduce. Add parsley. Add vegetable mixture or chicken in bowl. Add cream and mustard to empty skillet. As cream reduces, add grated cheese. Stir and simmer until quite thick, reducing cream by half. Stir cream mixture into chicken and vegetable mixture in bowl; refrigerate. Melt 1 pound butter over low heat. Unwrap filo sheets, 5 at a time; keep remaining filo covered with a damp cloth. Place 5 sheets of filo on waxed paper. Fold filo sheets in half and open 1 sheet at a time, brushing the unfolded sheets with melted butter and sprinkling with bread crumbs. When center is reached, turn dough over and start at the back moving toward the center. Brush the final open surface with butter and sprinkle with crumbs. Arrange one-third of the chicken mixture lengthwise along the edge of the filo. Roll onto a long narrow tube, pressing the filling into place (placing the waxed paper underneath helps when shaping). Pinch ends in; slide roll onto greased cookie sheet. Brush with more melted butter and sprinkle more crumbs on top. Repeat with remaining filling and filo to make two more strudels until all are complete. Bake in a preheated 350 degree oven 25-30 minutes, or until brown and crisp. Let stand 10-15 minutes before slicing to serve. Serve warm.


Nutrition

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