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Chicken Strudel with Asparagus Episode #6
Serves 8

Ingredients: Ingredients for dough:
8-10 oz. skinless, boneless, chicken breast 1+ 1/3 cup or 215 gr. whole purpose flour
or 240-300 gr. 1 xtra for working dough
2 medium onion bulbs, white part only 4 Tbsp. or 60 gr. butter, softened
(finely chopped, 1 soaked in water) 1 egg beaten
8-10 spears asparagus, trimmed and chopped
10 Tbsp./ 150 ml. extra virgin olive oil
2 sprigs thyme
3 Tbsp. parsley, chopped
1 (for garnish) carrot, peeled, chopped julienne sty.
salt and pepper

Method: Preheat oven at 375°F

1. For dough: On a working surface, create a well with the flour, add butter and 2-3 tablespoons
of water and salt. Work the ingredients in the flour and knead until a smooth dough is formed.
Cover with plastic wrap and let rest for 15 minutes.

2. In a skillet over medium high heat, add 2 tablespoons of olive oil and the chopped onions, sauté
for 5 minutes until translucent. Add the asparagus and season with salt and pepper. Cook for
7 to 8 minutes, then set aside. In the same skillet add 2 Tbsp. of olive oil, thyme and the chicken
breast. Cook for 5 to 6 minutes on both sides, then remove from heat and let cool. Cut the chicken
into strips. Set aside to cool.

4. On a lightly floured surface roll out the dough to a 1/8” thickness. Transfer to a floured cloth
and with your hands stretch the dough. Distribute the asparagus mixture and the chicken strips
along the centre of the dough. Using the cloth roll up the dough into a strudel and transfer to a
baking sheet lined with parchment paper and bake for 25 minutes.

5. Method for condiment: Drain the onions and using a food processor combine the parsley, 3 to 4
tablespoons of water and salt and pepper. Turn on the food processor and add 4 -5 tablespoons
of olive oil and pureé until a creamy sauce forms.

6. Remove the strudel from the oven and allow to rest for 5 minutes. Serve hot.

7. To serve: Sprinkle the carrots on the bottom of the serving platter, drizzle with some of
condiment, then place 2 slices of strudel on top. Drizzle, with extra virgin olive oil and serve
with the remaining condiment on the side.


Mozzarella in Carrozza
(Per 8 Pezzi)


16 fette pane da toast senza crosta
8 fette di mozzarella di bufala
4 uova intere sbattute
farina per infarinare
½ tazza or 125 ml. latte
olio per friggere
sale e pepe


1. In una padella per friggere scaldare l’olio a 375°

2. In una scodella sbattere le uova con il latte sale e pepe.

3. Con le fette di pane fare dei dischi e fare dei “ sandwiches” con le fette di
mozzarella schiacciare i bordi infarinare.

4. Poi passare I “sandwiches” all’ uovo e friggere finche saranno Dorati da
ambo le parti.

5. Rimuovere dall’olio asciugare con carta assorbente e servire caldi.