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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