- 1 tablespoon plus 2 teaspoons vegetable oil
- 1 boneless chicken breast (about 6 ounces), skin removed, cut into 1/4-inch dice
- 1 teaspoon Creole Seasoning
- 4 ounces andouille or kielbasa, cut into 1/4-inch dice
- 1/2 cup chopped yellow onions
- 2 teaspoons chopped garlic
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 cup water
- 1 1/4 cups Sweet Barbecue Sauce
- 1 tablespoon chopped fresh parsley leaves
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons dried fine white bread crumbs
- 4 sheets phyllo dough
- Heat 1 tablespoon of the oil in a 10-inch sautÈ pan over medium heat. Season the chicken with the Creole seasoning. Add the chicken dice and cook, stirring occasionally, for 2 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the onions, salt, and cayenne and cook until the onions are very soft, about 5 minutes. Add the water, 1/2 cup of the barbecue sauce, the parsley, and cheese. Simmer for 1 minute. Remove from the heat and add the bread crumbs. Mix well. Cool.
- Stack the sheets of phyllo dough on top of each other and cut them into thirds. You will have a total of 12 sheets. Divide the sheets into four 3-sheet stacks. Lightly brush the top sheet of each stack with a teaspoon of vegetable oil. Put 1/4 cup of the chicken mixture on the bottom edge of each oiled sheet. Fold in the ends toward the center about 1/4 inch. Then, beginning at the bottom, roll up the phyllo securely, pressing to close. Lightly brush each strudel with the remaining oil.
- Preheat the oven to 375?F.
- Line a baking sheet with parchment or waxed paper. Place the strudels on the paper about 2 inches apart and bake until golden brown, about 15 minutes. Remove from the oven.
- Cut each strudel in half diagonally and top with 1 tablespoon of the remaining barbecue sauce. Serve warm.
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