Grilled Chicken and Caramelized Vegetable Strudels

Caramelized Vegetables: In large skillet, heat oil over medium heat; fry red peppers until beginning to soften, about 10 minutes. Add shallots, garlic, thyme, salt and pepper; fry until tender and golden, about 5 minutes. Stir in vinegar. Set aside.

Chicken: Between plastic wrap and using meat pounder, pound chicken to 1/2-inch (1 cm) thickness. In bowl, combine vinegar, garlic and salt ; add chicken and turn to coat. Let stand for 5 minutes.

Place chicken on greased grill over medium heat; brush with remaining vinegar mixture. Close lid and grill, turning once, until no longer pink inside, about 8 minutes. Slice into 1/2-inch (1 cm) wide strips; set aside.

Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush with butter; top with second sheet. Place one-sixth of the chicken about 1 inch (2.5 cm) from edge of short end. Top with one-sixth of the vegetables and 1 slice of cheese. Fold in sides and roll up. Place on parchment paper–lined rimmed baking sheet; brush with butter. Repeat with remaining ingredients, adding more butter if necessary. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)

Bake in 400°F (200°C) oven until phyllo is crisp and golden brown, about 20 minutes. With serrated knife, cut each diagonally in half.

Source : Canadian Living Magazine: November 2006