Text 24106, 83 rader
Skriven 2012-04-26 21:57:00 av JIM WELLER (1:123/140)
Ärende: spianch 5
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Strudel
 Categories: Hungarian, Pastry, Chicken, Wine, Cheese
      Yield: 8 Servings

  2 1/2 lb broiler-fryer
    1/4 ts salt
      2 md onions
    1/4 ts pepper
           Water
      1    egg
      2 Tb oil
    1/4 lb phyllo (10 strudel leaves)
     10 oz bag spinach, chopped
    1/2 c  butter
    1/2 lb Muenster cheese, shredded
    2/3 c  dried bread crumbs
      2 Tb dry white wine
    1/2 ts paprika

  Strudel dough, first cousin to phyllo and best known for it's use
  in sweet pastries, is found in many savory Hungarian dishes, like
  this one, where it's wrapped around chunks of chicken, melted
  cheese, spinach and seasoned with white wine.

  About 2 hrs. before serving: Rinse chicken, its giblets, and neck
  with running cold water. Place chicken, breast-side down, in
  saucepot just lg enough to hold the chicken (3 - 4 qt. size). Add
  giblets, neck, 1 onion and 2 inches water; over high heat, heat to
  boiling.  Reduce heat to low; cover and simmer 35 min or until
  chicken is fork- tender. Remove chicken and giblets to lg bowl;
  refrigerate 30 min or until easy to handle. (Reserve chicken
  broth, neck and giblets for other uses.)

  Meanwhile, chop remaining onion.  In skillet over md heat, in hot
  oil, cook onion 'til tender, stirring occasionally.  Add spinach;
  cook until wilted, about 3 min, stirring frequently. Remove
  skillet from heat; stir in Muenster cheese, wine, salt, pepper and
  egg until blended; set aside.

  Discard skin and bones from chicken; cut meat into 1/2 inch
  pieces. Add to spinach mixture in skillet; mix well.

  On wax paper, place one sheet of phyllo.  (It should be 16" x 12"
  rectangle.  If necessary, trim or overlap sm pieces of phyllo to
  make it this size.)  Brush phyllo with some melted butter;
  Sprinkle with 1 Tbsp bread crumbs.  Continue layering, brushing
  each sheet of phyllo with some melted butter and sprinkling every
  layer with 1 Tbsp bread crumbs to make 4 more layers.

  Starting along a short side of phyllo, evenly spoon half of
  chicken mixture in 2-inch wide strip, leaving a 1/2 inch border on
  three sides. From chicken- mixture side, roll phyllo, jelly-roll
  fashion. Repeat with remaining phyllo, butter, bread crumbs and
  chicken mixture to make a 2nd roll.

  Preheat oven to 375 degrees.  Place rolls, seam-side down, 2
  inches apart, on lg cookie sheet.  Brush with remaining butter.
  With sharp knife, diagonally cut just halfway thru phyllo layers
  on each roll to make 1-inch wide pieces.  Sprinkle rolls with
  paprika. Bake strudel 15 to 20 min, until golden. For easier
  slicing, cool strudel about 10 min on cookie sheet on wire rack.

  To serve:  Finish cutting strudel through layers.

  Makes 8 main dish or 16 first-course servings.

  Jane - San Jose

MMMMM


Cheers

YK Jim


... Fallacies do not cease to be fallacies because they become fashions.

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