ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roast Chicken-and-Shiitake Strudel

Yield 8 servings
If you can't find shiitake mushrooms, use sliced button mushrooms in this entrée.


  • 1 bacon slice
  • 4 cups thinly sliced shiitake mushroom caps (about 1/2 pound mushrooms)
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry sherry
  • 2 tablespoons low-sodium Worcestershire sauce
  • 3 cups skinned, boned, shredded roasted chicken breast
  • 1/4 teaspoon pepper
  • 1/4 cup thinly sliced green onions
  • 8 sheets frozen phyllo dough, thawed
  • Butter-flavored cooking spray

Nutrition Information

  • calories 172
  • caloriesfromfat 25 %
  • fat 4.7 g
  • satfat 1.1 g
  • monofat 1.4 g
  • polyfat 1.7 g
  • protein 17.3 g
  • carbohydrate 14 g
  • fiber 0.6 g
  • cholesterol 42 mg
  • iron 1.7 mg
  • sodium 167 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add mushrooms to bacon fat in skillet; sauté 2 minutes. Stir in flour; cook 1 minute. Add sherry and Worcestershire sauce; bring to a boil, and cook 1 minute or until thick and bubbly. Stir in crumbled bacon, chicken, and pepper; cook until thoroughly heated. Stir in onions, and set aside.

  3. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.

  4. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.

  5. Spoon chicken mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of chicken mixture on each end.

  6. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.

  7. Bake at 350° for 30 minutes or until golden.