Recipe: Chicken Strudel (using filo/phyllo dough)

CHICKEN STRUDEL

3 tablespoons butter, divided use
1 medium onion, chopped
1/2 pound mushrooms, chopped
1 pound ground chicken breast
1 teaspoon tarragon
1 clove minced garlic
salt (to taste)
1/2 cup grated Parmesan
1/3 cup diced prosciutto
1 egg, beaten
8 sheets filo dough

Preheat oven to 375 degrees F.

In a skillet melt half of the butter. Add onion and saute over medium heat until golden.

Add mushrooms and cook until soft.

Add chicken, tarragon, garlic, and salt. Cook until chicken is brown.

Mix in cheese, Prosciutto, and egg.

Brush 1/2 filo sheet with some of the remaining melted butter. Spoon 1/3 cup chicken mixture on narrow edge and fold in sides. Roll up and place, seam side down on a baking sheet. Repeat with remaining sheets of dough. Brush the rolls with remaining butter.

Bake for 20 minutes until golden brown.

Servings: 8
Adapted from source: Chef de Cuisine