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    You are in: Home / Recipes / Chicken Spinach Strudel Recipe
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    Chicken Spinach Strudel

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    • on March 23, 2014

      This was a great change from the norm & an awesome way to sneak in a lot of veggies. I used fresh spinach, cheddar cheese & my Cooking Light cookbook didn't call for cilantro. I didn't have bread crumbs, so I crushed some Ritz crackers. It came together pretty quickly & made 2 nice rolls. Everyone, including my 2 year old gobbled it up. I also sprinkled it lightly with some Goya Adobo before baking. I had a little filling and some phyllo left over, so I made little "cupcakes" <br/>by placing a few layers of buttered dough in a cooking sprayed muffin tin & bushed with melted butter, added filling & baked. The kids especially liked those. We'll be making these again!<br/>***update 3/23/14: had half the amount of spinach & some fresh asparagus to use, so I made 1 strudel chicken & spinach; the other asparagus & chicken. What a wonderful spring entree! This would be excellent for a Easter brunch. I cut the asparagus in 1 inch bias cuts, steamed for about 10 minutes & used in place of the other half of spinach. I have made this several times, with Ritz cracker crumbs, Cheez-It crumbs...very versatile.

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    Nutritional Facts for Chicken Spinach Strudel

    Serving Size: 1 (181 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 316.3
    Calories from Fat 114
    Total Fat 12.6 g
    Saturated Fat 5.1 g
    Cholesterol 100.0 mg
    Sodium 452.0 mg
    Total Carbohydrate 19.4 g
    Dietary Fiber 2.2 g
    Sugars 1.8 g
    Protein 29.6 g


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