| | Chicken & Mushroom Strudel
| | | | | It’s hard to find a recipe that’s so versatile you’d be proud to serve it at an elegant dinner party and yet you know your kids would love it equally as well for lunch the very next day. A recipe that’s literally comfort food in an elegant wrapper.
This week’s recipe, Chicken and Mushroom Strudel, is all of that. Even better, it can be made into bite size hot hors d’ oeuvre morsels, or you can change the recipe from Chicken to Turkey when those Thanksgiving leftovers are just begging to be used.
And the recipe’s Filo (Phyllo) “wrapper” is such a versatile ingredient, you can dress this dish up or down with a “bundled” vertical arrangement, a traditional log shaped strudel loaf cut into slices or (if you’re really daring), place the filling in the center of a multi-layered square, gather up the corners toward the center and create a unique “beggar’s purse” worthy of a magazine cover.
You can even substitute the delicious pulled meat from one of our Rotisserie Roasted Chickens, rather than use chicken breast.
It’s all up to your imagination. Which ever way YOU decide to create your dish, the result will be the same.
One delicious meal your family will enjoy.
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