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CHICKEN
RECIPE OF THE DAY (November 1st 2006):
CHICKEN & ANDOUILLE
STRUDELS
by Eric
Ingredients: 1 tbsp. vegetable oil, 4 ounces andouille
sausage cut into 1/4" dice, 1 pound chicken breast
cut into 1/4" dice, 1/2 cup chopped onions, 1 tbsp.
chopped garlic, salt & cayenne, 1/4 cup water, 1
cup sweet BBQ sauce, 1 tbsp. chopped parsley, 3 tbsp.
grated Parmigiano-Reggiano cheese, 4 sheets phyllo dough
Method: 1. Preheat the oven to 375 degrees
F. 2. In a saute pan, over medium heat, add the oil.
3. Season the chicken with Essence. 4. When the oil
is hot, add the chicken and saute for about 2 to 3 minutes,
stirring constantly. 5. Add the andouille and saute
for 2 minutes. 6. Add the onions and garlic and saute
for 5 minutes. 7. Season with salt and cayenne. 8.Add
the water, 1/2 cup BBQ sauce, parsley and cheese and
simmer for 1 minute. 9. Remove from the heat and stir
in the bread crumbs. 10. Cool the mixture completely.
11. 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 3-sheet
stacks. Keep the phyllo covered with a damp towel to
prevent the phyllo from drying out. 12. Lightly brush
the top of each stack with vegetable oil. 13. Put 1/4
cup of the chicken mixture on the bottom edge of each
stack of phyllo. 14. Fold two sides of the phyllo toward
the center about 1/4-inch. Then, beginning at the bottom,
roll up the phyllo securely, pressing each to close.
15. Lightly brush each strudel with oil. Line a baking
sheet with parchment paper. 16. Place the strudels on
the paper, about 2 inches apart and bake for 15 minutes
or until golden brown. 17. Remove from the oven and
cut each strudel in half at a diagonal and serve each
with the remaining BBQ sauce and grated cheese. (Yields
4 Servings)
BON APÉTIT......
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