The recipe for Stickey Chicken works well for turkey breast too. Must be thawed, rub with the seasonings and refrigerte overnight, then put it in the crockpot. Yum! Takes a little more planning though. :( Deanna

For crispy chicken sandwiches, I split a boneless chicken breasr, so it is only 1/2 as thick...then put it between plastic and with a meat mallet pound it to be 1/4 inch thick. I mix flour with seasonings...let's say 1 cup flour with 1 tsp salt, 1/2 tsp garlic powder, 1 tsp ground mild red chilis, 1 T dry parsley crumbled and 2T grated parmesan cheese. Beat an egg in a flat dish with 1 T milk or water... Pat the split chicken breast dry and dip into the egg and then into the flour....and fry it in a couple of T of oil in a non stick pan...brown on both sides, and turn down the heat and cook another 5 minutes. Sometimes I skip the chilis and add a teaspoon of grated lemon peel. The crisp will be gone when you serve them leftover...but they are still good. Linda C

Possibly this is the recipe you mean, Linda............... Lori's Chicken Strudel 8 ounces mushrooms, sliced 3 chicken breast halves, boned, skinned and thinly sliced 3/4 cup water 1/2 teaspoon salt pinch of pepper 1/2 bay leaf 2 tablespoons minced onions 1/4 cup vermouth or dry white wine 4 tablespoons butter 1/3 cup flour 1/4 cup milk 2 egg yolks 1/2 cup whipping cream 1/2 cup grated Swiss cheese 1 tablespoon pimiento 1/4 cup chopped parsley 1/2 pound phyllo dough leaves 1/2 cup butter, melted 1/2 cup dry bread crumbs In a saucepan, place mushrooms, chicken, water, salt, pepper, bay leaf and onions. Bring to a boil, and simmer 10 minutes. Remove mushrooms and meat with a slotted spoon and place in bowl. Boil down the cooking liquid to 1/2 cup. Remove from heat, add wine, and set aside. In a separate saucepan, melt butter, add flour, and stir constantly over medium heat for 2 minutes. Slowly add cooking liquid and milk; stir with a wire whisk until thick and smooth. Remove from heat. Slowly stir in egg yolks, whipping cream and cheese. Add chopped pimiento and parsley. Then add chicken and mushrooms, stir well and correct seasoning. On a dry kitchen towel, lay 1 phyllo sheet, brush lightly with melted butter, sprinkle with 1 tablespoon dry bread crumbs, top with another phyllo sheet, brush again with melted butter and sprinkle with bread crumbs. Repeat until 1/2 pound phyllo leaves are used. Pour chicken mixture in a band lengthwise down center of prepared phyllo sheets. Roll sheets up as you would a jelly roll. Carefully transfer roll to a greased baking sheet, seam side down, and brush top with remaming melted butter. With a sharp knife (a bread knife works well here) divide roll into 6 or 8 portions*, cutting halfway to two-thirds through the roll. Bake at 375 F. for 35 minutes until golden. Lori

I've made something similar, but it didn't contain the cream cheese, which I guess would make it much creamier. I would like the addition I think, & will try this soon. I rarely buy the Italian dressing envelopes, if you are interested here are the spice ingredients I found for replacement: Italian dressing mix 1 1/2 T garlic salt 1 T onion powder 1 T sugar 2 T dried oregano 1 t pepper 1/4 t dried thyme 1 t dried basil 1 T dried parsley 1/4 t celery salt Store in a tightly sealed container. To prepare dressing, whisk together 1/4 white vinegar, 1/2 cup olive oil, 2 tablespoons water or olive juice and 2 tablespoons of the dry mix. I have assumed that the 2 tablespoons of the mix equals a package of the purchased stuff. I've also used garlic powder instead of garlic salt to decrease the salt content, but some dishes I end up adding a bit of salt back to the dish. I've never really compared it to see how close it is, but I like it.