Main Dishes

Apple, Chicken, and Pecan Strudel

Strudel Filling

2 6-ounce boneless, skinless chicken breasts
Salt and pepper, to taste
4 T light oil
1 C apple cider, divided
1 shallots, diced
¼ head Nappa cabbage, cut into thinly sliced strips
½ C toasted pecan pieces
2 tart cooking apples, peeled, cored, and cut into small diced pieces

Directions:

Season chicken breasts with salt and pepper, to taste. In heavy skillet, over medium heat, brown the chicken breasts in 2 tablespoons oil, about 3 minutes on each side. Reduce heat, and add ½ cup apple cider. Simmer breasts for about 10 minutes until completely cooked but still soft. Remove from pan, cool, and julienne; reserve. Heat shallots and cabbage in 2 tablespoons oil, cooking out all moisture. Remove from pan and reserve. Allow any excess moisture to drain. Add remaining ½ cup of cider and pecans to pan and reduce cider to thick glaze. Add apples and toss a for few minutes. Return all ingredients to pan, season with salt and pepper, and cook briefly to remove any free moisture. Set aside; allow to cool before assembling strudels. Makes 6 half-portion servings.

Strudels

12 sheets of phyllo dough
Melted butter to brush phyllo

Directions:

Brush dough with butter, fold in half. Place about 3 tablespoons of filling on edge of the phyllo; roll into individual strudels, brushing with butter. Bake strudels at 425°F for about 15 minutes, until dough is golden. Allow to rest 3 to 4 minutes before cutting to serve. Makes 12 servings.

Serving note:

The portion of the salmon and the strudel are meant to be served in combination with each other, as half portions.

Approximate Nutritional Analysis (per serving):

calories, 200; fiber, 2 g; fat, 12 g; cholesterol, 14 mg; sodium, 103 mg; calories from fat, 54%.