- 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
- 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
Preheat oven to 350°.
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.
Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.
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.
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.
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.
Bake at 350° for 30 minutes or until golden.