1/4 cup of the chicken mixture on the bottom edge of each stack of phyllo. 14. 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. 15. Lightly brush each strudel with oil. Line a baking sheet with parchment paper. 16. Place thWelcome to the Gourmet Chicken Series. Today we bring you the Spanish Tapas Dish, Chicken & Andouille Strudels.

Ingredients: 1 tbsp. vegetable oil, 4 ounces andouille sausage cut into 1/4" dice, 1 pound chicken breast cut into 1/4" dice, 1/2 cup chopped onions, 1 tbsp. chopped garlic, salt & cayenne, 1/4 cup water, 1 cup sweet BBQ sauce, 1 tbsp. chopped parsley, 3 tbsp. grated Parmigiano-Reggiano cheese, 4 sheets phyllo dough

Method: 1. Preheat the oven to 375 degrees F. 2. In a saute pan, over medium heat, add the oil. 3. Season the chicken with Essence. 4. When the oil is hot, add the chicken and saute for about 2 to 3 minutes, stirring constantly. 5. Add the andouille and saute for 2 minutes. 6. Add the onions and garlic and saute for 5 minutes. 7. Season with salt and cayenne. 8.Add the water, 1/2 cup BBQ sauce, parsley and cheese and simmer for 1 minute. 9. Remove from the heat and stir in the bread crumbs. 10. Cool the mixture completely. 11. 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. 12. Lightly brush the top of each stack with vegetable oil. 13. Put 1/4 cup of the chicken mixture on the bottom edge of each stack of phyllo. 14. 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. 15. Lightly brush each strudel with oil. Line a baking sheet with parchment paper. 16. Place the

1 cup sweet BBQ sauce, 1 tbsp. chopped parsley, 3 tbsp. grated Parmigiano-Reggiano cheese, 4 sheets phyllo dough

Method: 1. Preheat the oven to 375 degrees F. 2. In a saute pan, over medium heat, add the oil. 3. Season the chicken with Essence. 4. When the oil is hot, add the chicken and saute for about 2 to 3 minutes, stirring constantly. 5. Add the andouille and saute for 2 minutes. 6. Add the onions and garlic and saute for 5 minutes. 7. Season with salt and cayenne. 8.Add the water, 1/2 cup BBQ sauce, parsley and cheese and simmer for 1 minute. 9. Remove from the heat and stir in the bread crumbs. 10. Cool the mixture completely. 11. 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. 12. Lightly brush the top of each stack with vegetable oil. 13. Put 1/4 cup of the chicken mixture on the bottom edge of each stack of phyllo. 14. 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. 15. Lightly brush each strudel with oil. Line a baking sheet with parchment paper. 16. Place th

utes, stirring constantly. 5. Add the andouille and saute for 2 minutes. 6. Add the onions and garlic and saute for 5 minutes. 7. Season with salt and cayenne. 8.Add the water, 1/2 cup BBQ sauce, parsley and cheese and simmer for 1 minute. 9. Remove from the heat and stir in the bread crumbs. 10. Cool the mixture completely. 11. 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. 12. Lightly brush the top of each stack with vegetable oil. 13. Put 1/4 cup of the chicken mixture on the bottom edge of each stack of phyllo. 14. 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. 15. Lightly brush each strudel with oil. Line a baking sheet with parchment paper. 16. Place thely. 11. 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. 12. Lightly brush the top of each stack with vegetable oil. 13. Put 1/4 cup of the chicken mixture on the bottom edge of each stack of phyllo. 14. 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. 15. Lightly brush each strudel with oil. Line a baking sheet with parchment paper. 16. Place th 1/4 cup of the chicken mixture on the bottom edge of each stack of phyllo. 14. 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. 15. Lightly brush each strudel with oil. Line a baking sheet with parchment paper. 16. Place the strudels on the paper, about 2 inches apart and bake for 15 minutes or until golden brown. 17. Remove from the oven and cut each strudel in half at a diagonal and serve each with the remaining BBQ sauce and grated cheese. (Yields 4 Servings)

BON AP?TIT......