Categories: Poultry-chicken

Ingredients

• 1/4 cup pine nuts
• Butter-flavored cooking spray
• 4 skinned and boned chicken breast halves, chopped
• 1/2 cup diced purple onion
• 2 garlic cloves, pressed
• 1 Tbsp. olive oil
• 1 (11oz.) log fresh goat cheese, cubed
• (2 1/4 oz.) can sliced ripe olives
• 1/2 cup dried tomatoes in oil, drained and cut into thin strips
• 1 tsp. dried basil
• 16 sheets frozen phyllo pastry, thawed

Directions

1. Saute pine nuts in a skillet coated with cooking spray over medium heat 3 to 5 minutes or until toasted. Remove from skillet.
2. Saute chicken, onion, and garlic in hot oil 8 to 10 minutes or until chicken is done. Remove from heat; cool. Stir in pine nuts, goat cheese, and next 3 ingredients. Set aside.
3. Stack 8 sheets on a flat surface covered with wax paper, coating each sheet with cooking spray. Spoon half of filling lengthwise down half of phyllo stack, spreading to within 2 inches of edges. Fold in short edges 2 inches.
4. Roll up, staring at long edge nearest filling. Place, seam side down, on a baking sheet coated with cooking spray. Cut 1/4-inch deep diagonal slits, 1 inch apart, across top. Spray strudel with cooking spray. Repeat with remaining phyllo and filling.
5. Bake at 400 degrees for 25 to 30 minutes or until golden. Slice diagonally into 3 to 4 inch pieces, and serve immediately.

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