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1
Preheat the oven to 375 degrees F. In a saute pan, over medium heat, add the oil.
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2
Season the chicken with Essence.
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3
When the oil is hot, add the chicken and saute for about 2 to 3 minutes, stirring constantly.
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4
Add the andouille and saute for 2 minutes.
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5
Add the onions and garlic and saute for 5 minutes.
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6
Season with salt and cayenne.
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7
Add the water, 1/2 cup BBQ sauce, parsley and cheese and simmer for 1 minute.
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8
Remove from the heat and stir in the bread crumbs to bind the mixture well.
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9
It should be moist, not dry or wet.
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10
Cool the mixture completely.
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11
Stack the four sheets of phyllo
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12
dough one top of each other and cut all into thirds.
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13
You will have a total of 12 sheets.
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14
Divide the sheets into four 3-sheet stacks.
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15
Keep the phyllo covered with a damp towel to prevent the phyllo from drying out.
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16
Lightly brush the top of each stack with vegetable oil.
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17
Put 1/4 cup of the chicken mixture on the bottom edge of each stack of phyllo.
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18
Fold two sides of the phyllo toward the center about 1/4-inch.
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19
Then, beginning at the bottom, roll up the phyllo securely, pressing each to close.
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20
Lightly brush each strudel with oil.
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21
Line a baking sheet with parchment paper.
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22
Place the strudels on the paper, about 2 inches apart and bake for 15 minutes or until golden brown.
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23
Remove from the oven and cut each strudel in half at a diagonal and serve each with the remaining BBQ sauce and grated cheese.
