Thai Chicken Strudel
|10||sheets phyllo dough|
|2||large boneless, skinless chicken breasts, boiled with a carrot and celery stalk or chicken broth|
|¾||cup bottled oriental peanut sauce|
|2||carrots julienned or grated|
|2||green onions, chopped|
|1||cup grated Monterey Jack cheese|
|2||tablespoons chopped cilantro (stems removed)|
|1||stick butter, melted|
Thaw phyllo dough in the refrigerator. When ready to assemble strudel, keep phyllo dough covered with a damp dish towel while working. Boil chicken breasts in water that is seasoned with carrot and celery, or boil in chicken broth.
Shred chicken and mix with peanut sauce, carrots, onions, cheese and cilantro. Filling may be made ahead and refrigerated.
Using a pastry brush, brush melted butter on baking sheet and lay out 1 sheet phyllo, brush with butter. Repeat until all 10 sheets are used. Sprinkle chicken mixture along long side of dough.
Roll up phyllo, brush with additional melted butter and bake seam side down on a jelly-roll pan to prevent juices from dripping into oven. Bake at 375 degrees 20 to 30 minutes until golden. Slice in 1-inch slices and serve warm on small plates with forks.