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1
Preheat oven to 375 degrees
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2
Heat a large non-stick skillet coated with cooking spray over medium heat.
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3
Add onion, and saut for 6 minutes or until tender.
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4
Stir in spinach and cook for 2 minutes or until spinach wilts.
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5
Stirring constantly.
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6
Eemove from heat.
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7
Stir in chicken and the next 6 ingredients.
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8
(Chicken through garlic).
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9
Lightly coat 1 sheet phyllo dough with cooking spray (cover remaining dough to keep from drying).
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10
Sprinkle with 1 tbsp (15 ml) breadcrumbs.
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11
Repeat the layers with 3 sheets phyllo, cooking spray, and 3 tbsp (45 ml) breadcrumbs.
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12
Gently press the layers together.
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13
Place about 2-1/2 cups (600 ml) chicken mixture along 1 long edge of top phyllo sheet, leaving a 1/2 inch border.
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14
Starting at the long edge with the 1/2 inch border, roll up jellyroll fashion.
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15
Place seam side down, on a baking sheet coated with cooking spray.
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16
Tuck ends under.
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17
Repeat with remaining 4 sheets phyllo, cooking spray, 1/4 cup (60 ml) breadcrumbs, and 2-1/2 cups (600 ml) chicken mixture.
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18
Brush strudels evenly with butter.
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19
Sprinkle each with 1/8 tsp (1 ml) paprika.
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20
Bake strudels at 375 degrees (200 C.) for 20 minutes or until brown.
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21
Let stand for 5 minutes before slicing.
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22
Cut each strudel into 4 slices.
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23
Serve immediately.