Chicken with strudel topping

Chicken with strudel topping

Total: 40 Min. | Active: 25 Min.
Nutritional value / people: 540 kcal
, Fat: 30 g
, Carbohydrate: 25 g
, Protein: 43 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


clarified butter for frying
600g chicken breasts, cut into approx. 2 cm cubes
1tbsp sambal oelek
½tsp salt


600g savoy cabbage, sliced
2dl single cream for sauces
1tsp hot curry powder
¾tsp salt


1parcel strudel pastry (approx. 120 g)
50g butter, melted, left to cool
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4 ovenproof dishes, each approx. 500 ml

How it's done


Heat a little clarified butter in a non-stick frying pan. Brown the chicken in batches for approx. 2 mins. per batch, remove from the pan. Add the sambal oelek and salt, mix, transfer to the dishes. Reduce the heat, wipe the cooking fat from the pan, add a little clarified butter if necessary.


Sauté the savoy cabbage for approx. 5 mins. Add the single cream, curry powder and salt, mix and spread over the meat.


Carefully unfold the pastry sheets, brush each sheet of pastry with a little butter, stack the sheets on top of each other, quarter, gently gather the edges of the pastry, place on top of the vegetables.

Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.

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