Savory Chicken Vegetable Strudel
Indulge in the flaky perfection of this Savory Chicken Vegetable Strudel, a delightful recipe that combines tender chicken, vibrant vegetables, and creamy cheese wrapped in golden puff pastry. This dish features a medley of sautéed carrots, zucchini, and baby spinach, complemented by a rich blend of cream cheese, Parmesan, and fragrant thyme. The filling is encased in buttery puff pastry and baked to crispy perfection, creating an impressive yet approachable centerpiece for dinner. Perfect for family meals or entertaining guests, this strudel is as satisfying as it is visually stunning. Ready in just an hour, it pairs wonderfully with a fresh side salad or a bowl of hearty soup for a complete meal.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 1 medium, diced carrot
- 1 medium, diced zucchini
- 2 cups baby spinach
- 4 ounces, softened cream cheese
- 0.5 cup, grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 thawed puff pastry sheet
- 1 beaten egg
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked, about 4-5 minutes per side. Remove from the skillet, let cool, and chop into small cubes.
In the same skillet, add the remaining olive oil and butter. Sauté the onion and garlic until fragrant and soft, about 2-3 minutes.
Add the diced carrot and zucchini to the skillet. Cook for another 5-6 minutes until the vegetables are tender.
Stir in the baby spinach and cook until wilted, about 1-2 minutes.
Reduce the heat to low and mix in the cream cheese, Parmesan cheese, dried thyme, salt, and black pepper. Stir until the mixture becomes creamy and well combined. Fold in the cooked chicken cubes. Remove from heat and let the filling cool slightly.
On a floured surface, roll out the puff pastry sheet into a large rectangle. Spoon the chicken and vegetable filling down the center of the pastry, leaving about 1 inch of space from the edges.
Fold the long sides of the pastry over the filling to create a seam in the middle. Pinch the edges to seal and tuck the short edges underneath. Place the strudel seam-side down onto the prepared baking sheet.
Brush the beaten egg over the top and sides of the pastry to give it a golden finish.
Cut a few small slits on top of the strudel to allow steam to escape while baking.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
Let the strudel cool for 5 minutes before slicing into thick pieces. Serve warm and enjoy!
Nutrition Facts
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 7234 mg | 315% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 31.7 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 806 mg | 62% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
