Chicken Strudels

1 cup chopped onion
1 10oz. pkg. fresh spinach, chopped
4 cups chopped cooked chicken breast
3/4 cup shredded Swiss cheese
1 large egg
2 tbsp. dry white wine
1/4 tsp. salt
2 garlic cloves, minced
8 sheets frozen phyllo dough, thawed
1/2 cup dry breadcrumbs
1 tbsp. butter, melted
1/4 tsp. paprika

Heat a large nonstick skillet coated with cooking spray over medium heat. Add
onion, and sauté for 6 minutes or until tender. Stir in spinach, and cook
for 2 minutes or until spinach wilts, stirring constantly. Remove from
heat. Stir in chicken and the next 5 ingredients.

Lightly coat 1 sheet phyllo dough with cooking spray (cover remaining dough to
keep from drying). Sprinkle with 1 tablespoon breadcrumbs. Repeat the
layers with 3 sheets phyllo, cooking spray, and 3 tbsp. breadcrumbs.

Gently press the layers together. Place about 2½ cups chicken mixture along
1 long edge of top phyllo sheet, leaving a border. Starting at the long
edge with the border, roll up jelly-roll fashion. Place, seam side down, on
a baking sheet coated with cooking spray. Tuck ends under. Repeat with the
remaining 4 sheets phyllo, cooking spray, 1/4 cup breadcrumbs, and 2½ cups
chicken mixture. Brush strudels evenly with butter. Sprinkle each with 1/8 tsp. paprika.

Bake strudels at 375° for 20 minutes or until brown. Let stand for 5 minutes
before slicing. Cut each strudel into 4 slices. Serve immediately.