Chicken Strudel

Ingredients

• 0.1 teaspoon pepper black
• 1 tablespoon butter melted
• 1.3 pounds chicken breast cooked chopped
• 0.5 cup breadcrumbs dry
• 2 tablespoons cooking wine dry white
• 0.3 cup egg substitute 
• 2  garlic cloves minced
• 1 cup onion chopped
• 0.3 teaspoon paprika 
• 8 sheets phyllo dough frozen thawed
• 0.3 teaspoon salt 
• 10 ounce pkt spinach fresh chopped ( 8 cups)
• 3 ounces swiss cheese shredded

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Heat a large nonstick skillet coated with cooking spray over medium heat.
2. Add onion, and saut for 6 minutes or until tender. Stir in spinach, and cook for 2 minutes or until spinach wilts, stirring constantly.
3. Remove from heat. Stir in chicken and the next 6 ingredients (chicken through garlic).
4. Lightly coat 1 sheet phyllo dough with cooking spray (cover remaining dough to keep from drying).
5. Sprinkle with 1 tablespoon breadcrumbs. Repeat the layers with 3 sheets phyllo, cooking spray, and 3 tablespoons breadcrumbs.
6. Gently press the layers together.
7. Place about 2 1/2 cups chicken mixture along 1 long edge of top phyllo sheet, leaving a 1/2-inch border. Starting at the long edge with the 1/2-inch border, roll up jelly-roll fashion.
8. Place, seam side down, on a baking sheet coated with cooking spray. Tuck ends under. Repeat with the remaining 4 sheets phyllo, cooking spray, 1/4 cup breadcrumbs, and 2 1/2 cups chicken mixture.
9. Brush strudels evenly with butter.
10. Sprinkle each with 1/8 teaspoon paprika.
11. Preheat oven to 37
12. Bake strudels at 375 for 20 minutes or until brown.
13. Let stand for 5 minutes before slicing.
14. Cut each strudel into 4 slices.
15. Serve immediately.