1/4 cup EVOO, divided
4-6 boneless, skinless chicken breasts
8 ounces mushrooms, cleaned and sliced
1/4 onion or 1/2 bulb leek, finely chopped
5-6 basil leaves, chopped
8 sheets phyllo dough, room temperature
3 tablespoons apple cider vinegar
4 cloves garlic, chopped
5-6 tablespoons seeded and chopped tomato
1/4 teaspoon salt
Make it Vegan: Omit chicken and sauté chopped vegetables of choice: zucchini, potatoes, bell peppers. You may also steam chopped broccoli, cauliflower, carrots. Mix together and proceed with recipe. Drain liquid from vegetables as they may continue to leach water.
Spectacular Salmon: Substitute a whole salmon side for the chicken. Wrap phyllo dough around the fillet, topping with mushrooms as in recipe.
Keep it Allium free: Substitute a bulb of fennel for onion or leek in strudel recipe and 4 tablespoons chopped fennel in sauce.
Heat 2 tablespoons oil in a large skilled over medium heat. Add chicken and sauté on both sides. Remove from skillet and cut into 1/2” strips.
Add 2 more tablespoons oil, add mushrooms and sauté for 5 minutes or until slightly browned. Add onions or leeks. Sauté an additional 4-5 minutes, stirring constantly. Add 1 tablespoon basil leaves and sauté for 1 minute. Remove from heat. Add sliced chicken.
Preheat oven to 350 F.
Cut a piece of parchment paper slightly larger than the dimensions of the phyllo dough. Place one sheet on the parchment paper and with a pastry brush, brush with margarine. Repeat with remaining pieces of the phyllo dough, covering the sheets with a damp cloth to keep from tearing.
Spoon chicken mixture lengthwise across phyllo dough sheets, leaving a 2” border on the sides and 3” border on the bottom. Fold the sides over the filling and roll up, as a jelly roll. Place the roll seam side down. Pick up the parchment and carefully place on a baking sheet. Brush top and sides with melted margarine. May cover and refrigerate for up to 6 hours before baking.
Bake for 20-15 minutes, until top is golden brown.
Remove from oven and cool before slicing.
Sauce: Combine vinegar and garlic in a saucepan over medium high heat. Bring to a boil, reduce heat and whisk in remaining oil. Remove from heat and stir in tomatoes and remaining basil. Spoon sauce over strudel before serving.
Adapted from The Kosher Palette.