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Monday, March 23, 2015

Chicken And Andouille Strudels

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

  • Servings: 4
  • 1 tablespoon vegetable oil
  • 4 ounces andouille sausages, cut into 1/4-inch dice
  • 1 lb chicken breast, cut into 1/4-inch dice
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • salt
  • cayenne
  • 1/4 cup water
  • 1 cup sweet barbecue sauce
  • 1 tablespoon chopped parsley
  • 3 tablespoons grated parmigiano-reggiano cheese
  • 4 sheets phyllo dough

Recipe

  • 1 preheat the oven to 375 degrees f.
  • 2 in a saute pan, over medium heat, add the oil. season the chicken with essence. when the oil is hot, add the chicken and saute for about 2 to 3 minutes,.
  • 3 stirring constantly. add the andouille and saute for 2 minutes.
  • 4 add the onions and garlic and saute for 5 minutes. season with salt and cayenne. add the water, 1/2 cup bbq sauce, parsley and cheese and simmer for 1 minute.
  • 5 remove from the heat and stir in the bread crumbs. cool the mixture completely.
  • 6 stack the four sheets of phyllo dough one top of each other and cut all into thirds.
  • 7 you will have a total of 12 sheets. divide the sheets into four 3-sheet stacks. keep the phyllo covered with a damp towel to prevent the phyllo from drying out.
  • 8 lightly brush the top of each stack with vegetable oil. put 1/4 cup of the chicken mixture on the bottom edge of each stack of phyllo. fold two sides of the phyllo toward the center about 1/4-inch. then, beginning at the bottom, roll up the phyllo securely, pressing each to close.
  • 9 lightly brush each strudel with oil. line a baking sheet with parchment paper. place the strudels on the paper, about 2 inches apart and bake for 15 minutes or until golden brown.
  • 10 remove from the oven and cut each strudel in half at a diagonal and serve each with the remaining bbq sauce and grated cheese.

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