Grilled Chicken and Caramelized Vegetable Strudels Grilled Chicken and Caramelized Vegetable Strudels

Author: Canadian Living

Diane Ward of Calgary likes to garnish with both a sprinkle and sprig of fresh thyme. A spinach salad is her preferred side dish.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2006


  • 12 sheets phyllo pastry
  • 1/3 cup butter melted (approx)
  • 6 oz extra-old white Cheddar cheese cut into 6 slices
Caramelized Vegetables:
  • 2 tablespoons extra-virgin olive oil
  • 2 sweet red peppers thinly sliced
  • 4 shallots thinly sliced
  • 2 cloves garlic minced
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons balsamic vinegar
  • 4 boneless skinless chicken breasts
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt


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.

Nutritional facts Per serving: about

  • Sodium 887 mg
  • Protein 32 g
  • Calories 518.0
  • Total fat 28 g
  • Cholesterol 109 mg
  • Saturated fat 14 g
  • Total carbohydrate 33 g


  • Iron 18.0
  • Folate 24.0
  • Calcium 21.0
  • Vitamin A 32.0
  • Vitamin C 110.0
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Grilled Chicken and Caramelized Vegetable Strudels