Light and Healthy Recipe for Chicken Breast Strudel With Spinach

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Phyllo dough makes the best meals and this recipe is no exception. Chicken breast combined with fresh spinach ensconsed in phyllo makes a great easy entree. Or it is great for the buffet table or with snacks for game watching. And the best part? Only around 250 calories per slice/serving. What a deal!


1 cup chopped onion

8 cups chopped fresh spinach

1 1/4 to 1 1/2 lb boneless, skinless chicken breast, cooked and chopped

3/4 cup shredded Swiss cheese

1 egg

1 tbsp lemon juice, optional

1/4 tsp salt, optional

1/8 tsp fresh ground black pepper

2 cloves of garlic, minced

8 sheets frozen phyllo dough, thawed

1/2 cup dry bread crumbs

1 tbsp butter

1/4 tsp paprika

Spray a large nonstick skillet with nonstick cooking spray; heat over medium heat. Add the chopped onion and saute for approximately 5 minutes until tender. Stir in the fresh spinah and cook for a couple of minutes until the spinach wilt, stirring constantly. Remove the skillet from the heat and add the chicken, Swiss cheese, egg, lemon juice, salt, pepper, and garlic. Stir to mix well.

Coat one sheet of the phyllo dough with nonstick cooking spray and sprinkle with one tablespoon of the bread crumbs. (Keep remaining sheets of dough covered to keep them from drying out during this process.) Repeat the procedure until you have used three more sheets of dough and three more

 tablespoons of the bread crumbs. Gently press the layers together.

Place 2 1/2 cups of the chicken and spinach mixture along 1 of the long edge of the top phyllo sheet, leaving a half-inch border. Starting at the long edge with the half-inch border, roll up the dough jelly roll style. Place seam side down on a baking sheet coated with nonstick cooking spray. Tuck the ends under.

Repeat the process with the remaining ingredients.

Melt the butter and brush half over each of the strudels. Sprinkle each with half the paprika.

Bake at 375 degrees for 20 minutes or until lightly browned. Let stand 5 minutes before slicing to serve.

 Suggestion: Cut each strudel into 4 pieces making 8 servings. Each serving is approxiately 250 calories, 24 g protein and 19 g carbs.


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Linda Wilson -
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