Chicken Strudel

cooking spray
1 cup chopped onion
1 (10 oz.) package fresh spinach, chopped (about 8 cups)
4 cups chopped cooked chicken breast (about 1-1/4 lbs.)
3/4 cup (3 oz.) shredded Swiss cheese
1/4 cup egg substitute
2 Tbsp. dry white wine
1/4 tsp. salt
1/8 tsp. black pepper
2 garlic cloves
8 sheets frozen phyllo dough, thawed
1/2 cup dry breadcrumbs
1 Tbsp. butter, melted
1/4 tsp. paprika

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.

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