INGREDIENTS

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA40  Preheat the oven to 375 degrees F. In a saute
pan, over medium heat,  add the oil. Season the chicken with Essence.
When the oil is hot,  add the chicken and saute for about 2 to 3
minutes, stirring  constantly. Add the andouille and saute for 2
minutes. Add the onions  and garlic and saute for 5 minutes. Season
with salt and cayenne. Add  the water, 1/2 cup BBQ sauce, parsley and
cheese and simmer for 1  minute. Remove from the heat and stir in the
bread crumbs. Cool the  mixture completely. Stack the four sheets of
phyllo dough one top of  each other and cut all into thirds. You will
have a total of 12  sheets. Divide the sheets into four 3-sheet stacks.
Keep the phyllo  covered with a damp towel to prevent the phyllo from
drying out.  Lightly brush the top of each stack with vegetable oil.
Put 1/4 cup  of the chicken mixture on the bottom edge of each stack of
phyllo.  Fold two sides of the phyllo toward the center about 1/4-inch.
Then,  beginning at the bottom, roll up the phyllo securely, pressing
each  to close. Lightly brush each strudel with oil. Line a baking
sheet  with parchment paper. Place the strudels on the paper, about 2
inches  apart and bake for 15 minutes or until golden brown. Remove
from the  oven and cut each strudel in half at a diagonal and serve
each with  the remaining BBQ sauce and grated cheese.  Yield: 4
servings  Posted to recipelu-digest by molony <molony@scsn.net> on Mar
10, 1998

A Message from our Provider:

“Jesus: there is no substitute”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1133
Calories From Fat: 594
Total Fat: 67.4g
Cholesterol: 149.7mg
Sodium: 2976.8mg
Potassium: 449.4mg
Carbohydrates: 58.1g
Fiber: 3.1g
Sugar: 5.2g
Protein: 72.5g