Recipe - Chicken And Andouille Strudels

1 tablespoon Vegetable oil
4 ounce Andouille sausage; cut into
1/4inch dice
One half cup Chopped onions
1 tablespoon Chopped garlic
Salt and cayenne
One fourth cup Water
1 cup Sweet BBQ sauce
1 tablespoon Chopped parsley
3 tablespoon Grated ParmigianoReggiano
cheese
4 Sheets phyllo dough

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Preheat the oven to 375 degrees F. In a saute pan, over medium heat, add
the oil. Season the chicken with Essence. When the oil is hot, add the
chicken and saute for about 2 to 3 minutes, stirring constantly. Add the
andouille and saute for 2 minutes. Add the onions and garlic and saute for
5 minutes. Season with salt and cayenne. Add the water, One half cup BBQ sauce,
parsley and cheese and simmer for 1 minute. Remove from the heat and stir
in the bread crumbs. Cool the mixture completely. Stack the four sheets of
phyllo dough one top of each other and cut all into thirds. You will have a
total of 12 sheets. Divide the sheets into four 3sheet stacks. Keep the
phyllo covered with a damp towel to prevent the phyllo from drying out.
Lightly brush the top of each stack with vegetable oil. Put One fourth cup of the
chicken mixture on the bottom edge of each stack of phyllo. Fold two sides
of the phyllo toward the center about 1/4inch. Then, beginning at the
bottom, roll up the phyllo securely, pressing each to close. Lightly brush
each strudel with oil. Line a baking sheet with parchment paper. Place the
strudels on the paper, about 2 inches apart and bake for 15 minutes or
until golden brown. Remove from the oven and cut each strudel in half at a
diagonal and serve each with the remaining BBQ sauce and grated cheese.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 10, 1998