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Recipe: Apple Chicken And Pecan Strudel
Similar Categories: Apple, Chicken, Pecan, Strudel
Makes 6 half-portion servings.
Strudel Filling
2 6-ounce boneless, skinless chicken breasts
Salt and pepper, to taste
4 T light oil
1 C apple cider, divided
1 shallots, diced
1/4 head Nappa cabbage, cut into thinly sliced strips
1/2 C toasted pecan pieces
2 tart cooking apples, peeled, cored, and cut into small diced pieces
Season chicken breasts with salt and pepper, to taste. In heavy
skillet, over medium heat, brown the chicken breasts in 2 tablespoons
oil, about 3 minutes on each side. Reduce heat, and add 1/2 cup apple
cider. Simmer breasts for about 10 minutes until completely cooked but
still soft. Remove from pan, cool, and julienne; reserve. Heat
shallots and cabbage in 2 tablespoons oil, cooking out all moisture.
Remove from pan and reserve. Allow any excess moisture to drain. Add
remaining 1/2 cup of cider and pecans to pan and reduce cider to thick
glaze. Add apples and toss a for few minutes. Return all ingredients
to pan, season with salt and pepper, and cook briefly to remove any
free moisture. Set aside; allow to cool before assembling strudels.
Strudels
12 sheets of phyllo dough
Melted butter to brush phyllo
Brush dough with butter, fold in half. Place about 3 tablespoons of
filling on edge of the phyllo; roll into individual strudels, brushing
with butter. Bake strudels at 425F for about 15 minutes, until dough
is golden. Allow to rest 3 to 4 minutes before cutting to serve. Makes
12 servings.
Approximate Nutrition Analysis (per serving): calories, 200; fiber, 2
g; fat, 12 g; cholesterol, 14 mg; sodium, 103 mg, calories from fat, 54%.
Strudel Filling
2 6-ounce boneless, skinless chicken breasts
Salt and pepper, to taste
4 T light oil
1 C apple cider, divided
1 shallots, diced
1/4 head Nappa cabbage, cut into thinly sliced strips
1/2 C toasted pecan pieces
2 tart cooking apples, peeled, cored, and cut into small diced pieces
Season chicken breasts with salt and pepper, to taste. In heavy
skillet, over medium heat, brown the chicken breasts in 2 tablespoons
oil, about 3 minutes on each side. Reduce heat, and add 1/2 cup apple
cider. Simmer breasts for about 10 minutes until completely cooked but
still soft. Remove from pan, cool, and julienne; reserve. Heat
shallots and cabbage in 2 tablespoons oil, cooking out all moisture.
Remove from pan and reserve. Allow any excess moisture to drain. Add
remaining 1/2 cup of cider and pecans to pan and reduce cider to thick
glaze. Add apples and toss a for few minutes. Return all ingredients
to pan, season with salt and pepper, and cook briefly to remove any
free moisture. Set aside; allow to cool before assembling strudels.
Strudels
12 sheets of phyllo dough
Melted butter to brush phyllo
Brush dough with butter, fold in half. Place about 3 tablespoons of
filling on edge of the phyllo; roll into individual strudels, brushing
with butter. Bake strudels at 425F for about 15 minutes, until dough
is golden. Allow to rest 3 to 4 minutes before cutting to serve. Makes
12 servings.
Approximate Nutrition Analysis (per serving): calories, 200; fiber, 2
g; fat, 12 g; cholesterol, 14 mg; sodium, 103 mg, calories from fat, 54%.
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