Home Made Chicken Strudel

What we had for supper last night. Easy to make, healthy and delicious!



Taste the difference!



Ingredients: Serves 4

4 Chicken fillets
Half an onion chopped
1 Clove of crushed garlic
125g Mushrooms chopped
Sprig of fresh thyme chopped
125g Mix veg of your choice
Olive oil
200g  Melted butter
8 Sheets of phylo pastry
100ml Sweet Chili Sauce
100ml Jimmy's Sauce
100g Feta Cheese
Pinch of Salt and Black Pepper

Method:

Step1: Cook the chicken fillets in boiling water on the stove for +/- 15min. Take out of the water and leave to cool.

Step 2: Fry the garlic and onions in a splash of olive oil until golden brown, add the mushrooms and thyme. Cook for +/- 5min and add the mixed veggies. Cover the pot with lid and leave for another 5-10min until the veggies are cooked. Remove from the heat.

Step 3: Shred the cooked chicken fillets and add to the veggie mix. Put back on the heat. Add the Sweet Chili and Jimmy's sauces. It is important to taste, you can always add more of the sauces if needed.
Season to taste. Add the feta cheese and remove from the heat.

Step 4: Cover the phylo sheets with a damp cloth. Use one sheet at a time. Divide the chicken filling into 8 portions. Brush half of the pastry with the melted butter and fold the other half on top. The pastry should be a rectangle, place one portion of the chicken mixture +/- 5cm from 3 edges (closest to you and the 2 sides). Brush the top part with butter and fold the sides over. Roll the rest into a strudel shape. Place on a buttered baking tray and brush the top of the strudel with butter. Repeat with the rest of the filling and pastry.

This can be made in advance and kept in the fridge. Preheat oven 30min before serving at 180 degrees. Bake for 15-20min until golden brown.

Serve with a side salad and sauce of your choice. Ina Paarman's ready made sauces are always a winner!