Roast Chicken-And-Shiitake Strudel

• 1 bacon slice
• 4 cups thinly sliced shiitake mushroom caps (about 1/2 pound mushrooms)
• 1 tablespoon all-purpose flour
• 1/2 cup dry sherry
• 2 tablespoons low-sodium Worcestershire sauce
• 3 cups skinned, boned, shredded roasted chicken breast
• 1/4 teaspoon pepper
• 1/4 cup thinly sliced green onions
• 8 sheets frozen phyllo dough, thawed
• Butter-flavored cooking spray

1. Preheat oven to 350u0b0.
2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add mushrooms to bacon fat in skillet; saute 2 minutes. Stir in flour; cook 1 minute. Add sherry and Worcestershire sauce; bring to a boil, and cook 1 minute or until thick and bubbly. Stir in crumbled bacon, chicken, and pepper; cook until thoroughly heated. Stir in onions, and set aside.
3. Place 1 phyllo sheet on work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.
4. Working with 1 phyllo sheet at a time, coat remaining 7 phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap over phyllo, pressing gently to seal sheets together; discard plastic wrap.
5. Spoon chicken mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of chicken mixture on each end.
6. Starting at long edge with 2-inch border, roll up jelly-roll fashion. (Do not roll tightly, or strudel may split.) Place strudel, seam side down, on a jelly-roll pan coated with cooking spray. Score diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray.
7. Bake at 350u0b0 for 30 minutes or until golden.

bacon slice, shiitake mushroom, flour, sherry, worcestershire sauce, chicken breast, pepper, green onions, phyllo, butter

Taken from www.myrecipes.com/recipe/roast-chicken-and-shiitake-strudel (may not work)