This strudel is a hit for brunches, lunches, and dinners. The twist is in the Thai peanut sauce. Do not let the phyllo dough intimidate you. It is easy to work with, you just have to think ahead. I always put my phyllo dough in the refrigerator the night before. The trick is to keep your dough damp while using it. Just lay it out and keep a clean, damp clothing covering it as you work. Show that phyllo dough who is boss!
Chicken Thai Strudel
2 chicken boneless, skinless chicken breast
3/4 cup bottled Thai peanut sauce (on the Asian aisle)
2 green onions, chopped
2 carrots, grated
1 cup shredded Monterey Jack cheese
2 T chopped cilantro
10 sheets of phyllo dough (freezer section)
1 stick butter, melted
Boil chicken breasts in water. To add flavor throw in celery and onions or boil in chicken broth. In a bowl, shred chicken and mix with peanut sauce, carrots, onions, cheese, and cilantro. Butter the baking sheet and lay out 1 slice of phyllo, brush with butter. Repeat until all 10 sheets are used. Sprinkle the chicken mixture along the long side of the dough. Roll up, brush with butter, and bake seam side down at 375 degrees for 20 to 30 minutes until golden brown. Once out of the oven let the strudel sit for 5 minutes. Then slice into 1 inch slices.
The chicken mixture can be made ahead of time and refrigerated until you are ready to make the strudel.