Chicken Strudel with Balsamic Onions and Basil – Garlic Dip

Summary

Ingredients

• 2 medium chicken breast fillet (s)
• 2 medium onion (s)
• 150 g cheddar cheese, coarsely rated
• 10 tablespoon balsamic vinegar, red
• Pepper, black, freshly ground
• Seasoned Salt
• Cayenne pepper
• Chilli powder
• olive oil
• 6 strudel sheets (refrigerated counter)
• 1 dash Worcestershire sauce
• 0.5 ½ cup quark (10% fat)
• 0.5 ½ cup sour cream
• 1 tablespoon mustard, sweeter, grainier
• 1 bunch basil
• Pepper, whiter
• 1 clove garlic, crushed
• 1 small egg (s), whisked
• Flour for the work surface

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Instructions

1. Peel the onions, cut into rings and marinate in a bowl with the balsamic vinegar.
2. Wash the chicken breast fillets, dab and dice as small as possible. Sear it with olive oil over high heat until the meat gets color (don`t fry too long, as the meat would still cook in the oven and would be too dry). Season with herb salt, Worcestershire sauce, black pepper, cayenne pepper and chili powder.
3. Carefully spread a sheet of strudel dough on a floured work surface and brush with olive oil. Put another strudel sheet on top, brush this again with oil and finally put the third one on top until you have 3 sheets on top of each other. Place half of the chicken cubes on about the middle third of the dough (if you divide the dough sheet into 3 strips), but do not distribute all the way to the edge. Remove half of the marinated onions from the balsamic vinegar, spread on top and sprinkle with the cheddar cheese. Beat the left free third of the dough over the filling, brush the edge with egg, and beat the other, right third, overlapping. Brush with egg and fold in the top and bottom edges as well. Brush everything with the egg again so that you end up with an elongated rectangle - a small swirl. Place on a baking sheet lined with baking paper.
4. (Tip: The leftover balsamic vinegar can be used for salads, for example).
5. Do the same with the remaining 3 sheets of pastry and the remaining filling.
6. Put both strudel in the preheated oven. For me, the strudel in the gas oven on level 4 are ready in about 15-20 minutes. For electric stoves, I guess that would be around 180 ° C. Just go by the color - the swirls should be a golden brown color.
7. For the dip, wash the basil, pluck the leaves from the stems and chop. Mix with quark, sour cream, sweet mustard and the crushed garlic clove and season with the white pepper and herb salt.
8. Cut the strudel into slices, arrange on plates and serve with the dip.
9. Additional note: Puff pastry may also taste very good as an alternative, but I use strudel pastry to prepare the recipe because of the calories.

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