Preheat oven to 375 degrees F.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion and sauté for 6 minutes or until tender. Stir in spinach and cook for 2 minutes or until spinach wilts, stirring constantly. Remove from heat. Stir in chicken and the next six ingredients (chicken through garlic).
Lightly coat 1 sheet phyllo dough with cooking spray. (Cover remaining dough to keep from drying.) Sprinkle with 1 Tbsp. breadcrumbs. Repeat the layers with 3 sheets phyllo, cooking spray, and 3 Tbsp. breadcrumbs.
Gently press the layers together. Place about 2-1/2 cups chicken mixture along one long edge of top phyllo sheet, leaving a 1/2" border. Starting at the long edge, with the 1/2" border, roll up jelly-roll fashion. Place, seam side down, on a baking sheet coated with cooking spray. Tuck the ends under. Repeat with the remaining 4 sheets phyllo, cooking spray, 1/4 cup breadcrumbs, and 2-1/2 cups chicken mixture. Brush strudels evenly with butter. Sprinkle each with 1/8 tsp. paprika.
Bake at 375 degrees for 20 minutes or until brown. Let stand for 5 minutes before slicing. Cut each strudel into 4 slices. Serve immediately.
Yield: 2 strudels,
4 servings per strudel.