1. Heat 2 tablespoons oil in a large skilled over medium heat. Add chicken and sauté on both sides. Remove from skillet and cut into 1/2” strips.

2. Add 2 more tablespoons oil, add mushrooms and sauté for 5 minutes or until slightly browned. Add onions or leeks. Sauté an additional 4-5 minutes, stirring constantly. Add 1 tablespoon basil leaves and sauté for 1 minute. Remove from heat. Add sliced chicken.

3. Preheat oven to 350 F.

4. Cut a piece of parchment paper slightly larger than the dimensions of the phyllo dough. Place one sheet on the parchment paper and with a pastry brush, brush with margarine. Repeat with remaining pieces of the phyllo dough, covering the sheets with a damp cloth to keep from tearing.

5. Spoon chicken mixture lengthwise across phyllo dough sheets, leaving a 2” border on the sides and 3” border on the bottom.  Fold the sides over the filling and roll up, as a jelly roll. Place the roll seam side down. Pick up the parchment and carefully place on a baking sheet. Brush top and sides with melted margarine. May cover and refrigerate for up to 6 hours before baking.

6. Bake for 20-15 minutes, until top is golden brown.

7. Remove from oven and cool before slicing.

8. Sauce:  Combine vinegar and garlic in a saucepan over medium high heat. Bring to a boil, reduce heat and whisk in remaining oil.  Remove from heat and stir in tomatoes and remaining basil.  Spoon sauce over strudel before serving.

Adapted from The Kosher Palette.