Ingredients:
Serving note: The portion of the strudel and the salmon, above, are meant to be served in combination with each other, as half portions. Makes 12 full or six half-servings Filling 2 six-ounce boneless, skinless chicken breasts Salt and pepper, to taste 4 tablespoons light oil 1 cup apple cider, divided 1 shallots, diced 1/4 head Napa cabbage, cut into thinly sliced strips 1/2 cup toasted pecan pieces 2 tart cooking apples, peeled, cored and cut into small diced pieces Strudels 12 sheets of phyllo dough Melted butter

Instructions:
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 1/2 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 1/2 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. To assemble strudels: 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 degrees for about 15 minutes, until dough is golden. Allow to rest 3-4 minutes before cutting to serve.