Roast Chicken And Shiitake Strudel
|Shiitake mushrooms||4 Cup (64 tbs), thinly sliced (About 1/2 Pound Mushrooms)|
|All purpose flour||1 Tablespoon|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Boneless skinless roasted chicken breast||3 Cup (48 tbs), shredded|
|Green onions||1⁄4 Cup (4 tbs), thinly sliced|
|Frozen phyllo dough sheets||8 , thawed|
|Vegetable cooking spray||1|
Preheat oven to 350°.
Cook bacon in a large nonstick skillet over medium-high heat until crisp.
Remove bacon from skillet.
Crumble; set aside.
Add mushrooms to bacon fat in skillet; saute 2 minutes.
Stir in flour; cook 1 minute.
Add sherry and Worcestershire sauce; bring to a boil, and cook 1 minute or until thick and bubbly.
Stir in crumbled bacon, chicken, and pepper; cook until thoroughly heated.
Stir in onions, and set aside.
Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.
Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other.
Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
Spoon chicken mixture along 1 long edge of phyllo, leaving a 2-inch border.
Fold over the short edges of phyllo to cover 2 inches of chicken mixture on each end.
Starting at long edge with 2-inch border, roll up jelly-roll fashion.
(Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray.
Score diagonal slits into top of strudel using a sharp knife.
Lightly coat strudel with cooking spray.
Bake at 350° for 30 minutes or until golden.