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Apple, Chicken & Pecan Strudel
Apples - Americas new superfruit

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

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.