Chicken Broccoli Strudel Recipe

Last week we had a great time exploring our local farmer’s market. I bought lots of yummy food at the farmer’s market, including a fresh rotisserie chicken from this guy:

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One of my favorite things about rotisserie chicken is that you can usually get multiple meals out of one chicken. For dinner after our market trip we ate the chicken straight-up with some roasted veggies and bread (also all from the farmer’s market…look how “fresh and local” I’m getting!).

After dinner there was still a good amount of meat leftover, so I knew we’d have another delicious chicken dinner coming soon. Sometimes I use the leftover rotisserie chicken to make soup or pasta dishes, but this week I decided to make one of my all-time favorite recipes. I got this recipe from my friend Elizabeth (who just happens to be a food genius) and it is ammmmmmazing! It has a few simple ingredients and takes very little effort to put together, yet it tastes like it came from a fine-dining restaurant. I’ve made this dish for guests, and they’re always asking for more. So, with no further ado, the recipe:

Chicken and Broccoli Strudel

Ingredients:

a little butter or olive oil for the tray
1 Tablespoon butter or olive oil
1 C minced onion
1 large bunch broccoli finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium cloves garlic
2 cups bread crumbs
2 cups grated cheese (I usually go for cheddar)
2 Tablespoons lemon juice
2 rotisserie chicken or cooked chicken breasts, chopped as small as possible
1 heaping Tablespoon herbs de Provence
1 sheet of refrigerated puff pastry (or 1 frozen and thawed sheet of puff pastry)
1 egg, beaten
DIRECTIONS:
1) Preheat oven to 375 degrees and oil baking tray
2) Heat olive oil or butter in skillet and sautee onions 5 minutes
3) Add broccoli, salt, pepper and garlic and cook 10 more minutes, remove from heat
4) Stir in bread crumbs, cheese, lemon juice, herbs and chicken
5) To Assemble: Roll out the puff pastry onto a clean, dry board. Use a sharp knife to cut the puff pastry into four even sections. Put 1/4 of the filling onto half a section of puff pastry, leaving about a 1/4 inch border around the bottom and sides of the puff pastry. Fold the puff pastry in half over the filling and pinch tightly to seal shut (like you’re making a hot pocket…a classy hot pocket…). Repeat with each section of puff pastry until you have four strudels. Place the strudels into the greased baking tray.
6) Brush the tops and sides of each strudel with the beaten egg.
7) Bake 20-25 minutes, until golden and crisp.
WDTD_Hana_Watson_041
And, as always, ENJOY!
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