This savory dish is delicious for brunch, lunch or dinner.  The filling is full of flavor and it is wrapped up in crispy phyllo dough. Don’t let the directions fool you, it’s pretty simple to assemble.  You can make the filling a day in advance, thawing the phyllo dough in the refrigerator at the same time.

Ingredients:

• 3 whole chicken breasts, boned,cooked, skinned, finely chopped ( I used boneless skinless and make sure you chop the chicken very fine)
• 1/4 cup finely chopped scallions
• 4 oz fresh mushrooms, sliced (I chopped them up because my husband has mushroom issues)
• 1/4  cup butter
• 1 tsp garlic salt
• 1/4 tsp Tarragon
• 1 Tbsp Parsley flakes or 1/4 cup diced fresh parsley
• 4 eggs, beaten
• freshly ground pepper
• 10-12 leaves phyllo dough (thawed)
• melted butter for brushing the dough
• 1/4  cup sliced almonds

Directions:

1. Preheat oven 375
2. Saute scallions and mushrooms in 1/4 cup butter until limp
3. Combine with chicken, seasonings and eggs.
4. On a large damp towel place 1 phyllo leaf.  Brush with butter
5. Top with another leaf…repeat until 5 or 6 leaves have been used
6. Spread half of the chicken mixture down the center of the dough, leaving one inch at each end.
7. Fold in the edges and roll up jelly roll style.
8. Place on buttered baking sheet, seam side down.  Brush top with melted butter, and sprinkle with half of almonds.
9. Repeat with remaining ingredients. You will have 2 rolled up strudels
10. Bake until golden  brown, about 15-20 minutes.  Slice and serve warm.