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Chicken Strudel With Mustard Sauce |
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Serves: 6 Print this Recipe6 chicken breasts 1/4 cup butter 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 cup dijon style mustard 2 cups whipped cream 2 tablespoons water cold (optional) 1 tablespoon cornstarch (optional) 7 frozen phyllo pastry leaves (about 16 x 12 inches each), thawed 3/4 cup butter melted 1/2 cup bread crumbs unseasoned toasted bread crumbs 1 egg 1 teaspoon water Remove skin from chicken breasts. Cut meat into bite-size pieces. In a large skillet over medium heat, melt 1/4 cup butter. Add chicken, sprinkle with salt and pepper. Saute until no longer pink (do not overcook). Transfer to a bowl; keep warm. Add mustard to skillet and whisk in cream, blending well. Reduce heat to medium-low and simmer until thickened and reduced by one-fourth. Stir in juices from cooked chicken. If sauce is thin, stir 2 tablespoons water and cornstarch until smooth; stir into sauce. Bring to a boil and boil for 1 minute. Add chicken pieces and stir until chicken is coated; set aside. Preheat oven to 400°. Cover pastry leaves with a damp towel to prevent drying out. Place a 16-inch sheet of waxed paper on a second damp towel. Lay 1 leaf of phyllo on the waxed paper; brush generously with butter. Sprinkle with about 1 tablespoon of the bread crumbs. Repeat until all leaves are stacked, brushing butter on only the edges of the last leaf. With a slotted spoon, remove chicken from sauce, draining slightly. Cover remaining sauce and keep warm. Spread chicken along one long side of pastry, leaving a 2-inch border on each end. Carefully fold edges over filling, fold up bottom edge. Using the towel and waxed paper, roll as for a jelly roll starting from long side covered with chicken. Place, seam-side down, on an ungreased baking sheet. With a sharp knife, score top of roll to mark six slices. In a small bowl, beat egg with 1 teaspoon water. Carefully brush on top and sides of roll without dripping on baking sheet. Brush with any remaining butter. Bake for 12 to 15 minutes or until crisp and golden brown. Loosen from baking sheet and slice with a sharp knife. Serve strudel with sauce. If making ahead, reheat strudel in a 300° oven for 15 to 20 minutes. Reheat sauce over low heat. Chicken Strudel With Mustard Sauce comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! French Chicken Breasts Chicken With Herbs Chicken Rose Chicken Piccata Spiced Pueblo Chicken Hungarian Paprika Chicken Do-Ahead Burgundy Chicken Chicken Acapulco Chicken Milanese Pineapple Chicken Golden Gate Chicken Metropolitan Chicken Breasts Peasant Chicken And Sausage Szechwan Chicken And Peanuts Chicken Curry With Condiments Polynesian Chicken Tempura Carol's Lemonade Chicken Cantonese Chicken And Noodles Easy Chicken A La King Deluxe Chicken And Shrimp Savory Sauteed Chicken Livers Chicken Livers Stroganoff Roast Chicken With Stuffing Roast Chicken With Orange-GingerSauce Roast Chicken Cognac Country Chicken And Vegetables Baked Chicken In Honey Sauce Chicken-Shrimp Paella Chicken And Mushrooms Weekend Chicken Surprise Chicken Cordon Bleu Leisurely Chicken And Ham Santa Barbara Chicken Company Chicken-Rice Bake Stacked Chicken Enchiladas Chicken Strudel With Mustard Sauce Chicken And Ham Pinwheels Pantry Shelf Chicken Baked Papaya Maui Chicken Divan Pie Down Home Chicken Pie Oven-Fried Chicken In Potato Flakes Chicken Lasagna Florentine Italian Lemon Chicken Chicken With Fruited Rice Marinated Patio Chicken Lemon-Garlic Chicken Chicken Cacciatore Chicken-Chili Enchiladas Party Chicken Casserole Hot Chicken Salad Pie Calico Chicken Casserole Chicken 'N' Ziti Chicken Mornay Chicken Pie Chicken Encore Chicken-Vegetable Medley Chicken And Broccoli Bake Mexican Chicken And Chips Preparing Cooked Chicken Preparing Cooked Chicken Breasts Polynesian Chicken Chicken and Ziti Oriental Casserole Potluck Tetrazzini |
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