Lori's Chicken Strudel
Source of Recipe
CF
8 ounces mushrooms, sliced
3 chicken breast halves, boned, skinned and thinly sliced
3/4 cup water
1/2 teaspoon salt
pinch of pepper
1/2 bay leaf
2 tablespoons minced onions
1/4 cup vermouth or dry white wine
4 tablespoons butter
1/3 cup flour
1/4 cup milk
2 egg yolks
1/2 cup whipping cream
1/2 cup grated Swiss cheese
1 tablespoon pimiento
1/4 cup chopped parsley
1/2 pound phyllo dough leaves
1/2 cup butter, melted
1/2 cup dry bread crumbs
In a saucepan, place mushrooms, chicken, water, salt, pepper, bay leaf and onions.
Bring to a boil, and simmer 10 minutes.
Remove mushrooms and meat with a slotted spoon and place in bowl.
Boil down the cooking liquid to 1/2 cup.
Remove from heat, add wine, and set aside.
In a separate saucepan, melt butter, add flour, and stir constantly over medium heat for 2 minutes.
Slowly add cooking liquid and milk; stir with a wire whisk until thick and smooth.
Remove from heat.
Slowly stir in egg yolks, whipping cream and cheese.
Add chopped pimiento and parsley.
Then add chicken and mushrooms, stir well and correct seasoning.
On a dry kitchen towel, lay 1 phyllo sheet, brush lightly with melted butter, sprinkle with 1 tablespoon dry bread crumbs, top with another phyllo sheet, brush again with melted butter and sprinkle with bread crumbs.
Repeat until 1/2 pound phyllo leaves are used.
Pour chicken mixture in a band lengthwise down center of prepared phyllo sheets. Roll sheets up as you would a jelly roll.
Carefully transfer roll to a greased baking sheet, seam side down, and brush top with remaming melted butter.
With a sharp knife (a bread knife works well here) divide roll into 6 or 8 portions*, cutting halfway to two-thirds through the roll.
Bake at 375 F. for 35 minutes until golden.
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