Description
Gather your closest friends or family members around the table to take part in this easily shareable dish, stuffed with chicken, raisins and tomatoes.
Ingredients
- 3 tablespoons olive oil
- 1 pound skinless, boneless chicken breasts, diced into 1/2” cubes
- Salt and pepper to taste
- 1 cup plum tomatoes, seeded and diced
- 1/2 cup raisins
- 1/4 cup chicken broth
- 1/4 teaspoon ground cinnamon
- 1 tablespoon honey
- 2 tablespoons unsalted butter
- 10 sheets Athens Phyllo Dough (9”x14”), thawed
- 1/4 cup almonds, finely ground
- Almonds, ground, for garnish
Directions
In a large skillet, heat 1 tablespoon oil over medium heat. Season the chicken with salt and pepper. Add chicken to the skillet and cook for about 10 minutes, or until browned. Stir in the tomatoes, raisins, chicken broth, cinnamon, and honey. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool.
In a small saucepan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Layer 10 Phyllo sheets, brushing each sheet with the butter-oil mixture. Sprinkle 1 teaspoon ground almonds over each sheet as you layer them. Spread filling down the length of the top Phyllo sheet, leaving a 2â border. Roll up from the long edge. Do not roll tightly, or strudel may split. Tuck or fold the edges at the ends.
Place strudel seam-down on ungreased baking sheet and brush with butter-oil mixture. Garnish with almonds. Score top into 6 equal sections. Bake in preheated 3501/4F oven for 25 – 30 minutes or until golden brown. Serve warm.
