Chicken Strudel

Serves 10


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

Melted margarine



3 tablespoons apple cider vinegar

4 cloves garlic, chopped

5-6 tablespoons seeded and chopped tomato

1/4 teaspoon salt


  1. 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.

  2. Spectacular Salmon: Substitute a whole salmon side for the chicken. Wrap phyllo dough around the fillet, topping with mushrooms as in recipe.

  3. Keep it Allium free: Substitute a bulb of fennel for onion or leek in strudel recipe and 4 tablespoons chopped fennel in sauce.

  1. 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.

  2. 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.

  3. Preheat oven to 350 F.

  4. 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.

  5. 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.

  6. Bake for 20-15 minutes, until top is golden brown.

  7. Remove from oven and cool before slicing.

  8. 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.

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