Best 4 Cheezy Chicken Strudel Recipes
Indulge in a culinary journey with our delectable Cheesy Chicken Strudel, a harmonious blend of flavors and textures that will tantalize your taste buds. Encased in golden-brown, flaky phyllo pastry, this savory strudel boasts a succulent filling of tender chicken, a symphony of melted cheeses, and a medley of aromatic herbs and spices. Accompanying this main course delight are two equally enticing recipes: a delightful Creamy Spinach Soup, brimming with the goodness of fresh spinach, silky cream, and a touch of nutmeg, and a refreshing Cucumber Salad, a crisp and tangy ensemble of cucumbers, red onions, and a zesty dressing. These culinary creations, presented in one comprehensive article, promise a delightful and satisfying culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
SAVORY CHICKEN VEGETABLE STRUDEL
Meet the Cook: If you're looking for a way to "sneak" vegetables into a dish, try this one that looks fancy without the fuss. Now that our two sons are grown, I make it for my husband and me. It is definitely a recipe for company as well, though. -Michele Barneson, Washburn, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 10 ingredients. Unroll crescent dough and place in a greased 15x10x1-in. baking pan; press seams and seal together, forming a 15x12-in. rectangle (dough will hang over edges of pan). , Spread filling lengthwise down the center of the dough. On each long side, cut 1-1/2-in- wide strips 3-1/2-in. into center. Starting at one end, alternate strips, twisting twice and laying at an angle across filling. Seal ends. , Brush dough with egg white; sprinkle with almonds. Bake at 375° for 30-35 minutes or until golden brown. Cut into slices; serve warm.
Nutrition Facts : Calories 231 calories, Fat 16g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 332mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 11g protein.
CHEESE AND CHERRY STRUDEL
Though strudel is a Viennese tradition, the fillings are usually used one at a time. But, when I'm in the bakery trying to choose between cherry strudel and cheese strudel, I always end up buying one of each because I can't choose between them! So here, I've combined the two and it works perfectly, like cherries on top of delicious cheesecake. Strudel dough is something Austro-Hungarians inherited from the Turks (who occupied Hungary for 100 years) but they bake their phyllo dough in layers with stripes of filling where as strudel is always wrapped around its filling. Strudel means "vortex" or "whirlpool". Albert Kumin, the legendary Swiss pastry chef who ruled the White House kitchen in the 1970s, fathered an entire generation of American pastry chefs through his cooking classes. Twenty years later, I still remember the sight of his huge hands gently spinning sugar into near-invisible threads, and stretching a single lump of strudel dough to cover an entire table. Strudel-making used to be a family affair, with all the women standing around the dining-room table, gradually pulling and smoothing the dough until it hung all the way to the floor! I was the granddaughter who inherited my Hungarian Grandmother Elsie's linen table cloths. I suspect they were used less for formal fancy dinner parties (they were to poor to afford to throw them) than they were for pulling strudel dough. And her large family with many sisters was the perfect tool to complete the job. These days, we have smaller families, working moms ? and frozen phyllo dough to take the place of strudel dough. I sprinkle nuts and sugar between the layers to let air in and to make a nice crisp dough but you'll also see recipes calling for toasted breadcrumbs in between the layers to surround the juicy fillings. Roll it up tightly and neatly, as if you are rolling your hair up in curlers!
Provided by Food Network
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- In a mixer fitted with a paddle attachment (or using a hand mixer), blend the cream cheese until soft and smooth. Add the farmer's cheese and continue to blend. Add the egg and mix. Add 1/2 cup of the sugar and the vanilla. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl).
- Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the remaining 1/2 cup of sugar and 1/3 of the ground walnuts. Repeat with the 2 remaining sheets of phyllo--reserving the some melted butter and nuts for the top, once rolled.
- Turn the sheet pan so that the phyllo is horizontal to your body. Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon a 3/4 inch thick line of cream cheese mixture.
- Alongside the cream cheese, pour the cherry pie filling. Turn the sheet pan a quarter turn and, starting at the edge the fillings are near, roll up the pastry to encase the filling. Keep rolling to form a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with remaining sugar and nuts.
- Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm.
CHEESY CHICKEN TORTILLA SOUP
This is Ali's all-time favorite soup, and it's delicious! This was the first dish she cooked for date night. Tortilla soup is fortified with spices and herbs. It is also thickened with tortillas, which is a great technique to know. Techniques for soup thickening vary from roux, to rice, to this technique of using tortillas. Still other soups are thickened with bread or potato, but the tortillas give it a full mouthfeel. It's a great cooking lesson that yields a delicious dish.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
- Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
- Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
- Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
- Add the roasted chicken to the soup and let simmer for 5 more minutes.
- Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.
CHEESY CHICKEN
A delicious, quick recipe. Your family will absolutely love it! It is almost as good leftover, too - quickly heated in the microwave.
Provided by Michael Rondeau
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 6.7 g, Cholesterol 113.7 mg, Fat 17.4 g, Fiber 0.3 g, Protein 37.8 g, SaturatedFat 9.2 g, Sodium 751.4 mg, Sugar 1.1 g
Tips:
- To ensure even cooking, use a sharp knife to make shallow cuts into the chicken breasts before cooking.
- For a more flavorful filling, marinate the chicken in a mixture of olive oil, herbs, and spices before cooking.
- If you don't have phyllo dough, you can use puff pastry as a substitute.
- To prevent the strudel from drying out, brush the top with melted butter or olive oil before baking.
- For a crispy crust, bake the strudel at a high temperature for the first 10-15 minutes.
Conclusion:
Cheesy Chicken Strudel is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The combination of crispy phyllo dough, tender chicken, and melted cheese is sure to be a hit with the whole family. With a few simple tips, you can create a delicious and impressive dish that is sure to impress your guests. So next time you're looking for a quick and easy meal, give Cheesy Chicken Strudel a try!
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