How to Make Chicken and Gouda Phyllo Cigars
Low-fat, smoky gouda and baby spinach deliciously complement grilled chicken in a crispy phyllo cigar.
Prep Time: 15 Mins
Cook Time: 15 Mins
Total Time: 30 Mins
INGREDIENTS:
8-ounces chicken breasts, grilled, cooled and diced to ½-inch pieces
¼ cup red onion, minced
2 tablespoons honey
2 tablespoons red wine vinegar
12 sheets Athens® Fillo Dough (9″ x 14″), thawed
Cooking spray, as needed
1/2 cup light/low fat smoked Gouda cheese, shredded
2 cups baby spinach
DIRECTIONS:
In a small bowl, combine the red onion with the honey and red wine vinegar. Set aside for garnish.
Lay a sheet of fillo dough on a work surface. Spray lightly with cooking spray. Continue layering the fillo dough until layers are complete.
Spread half of the cheese along the bottom 2 inches of the long side of the fillo. Top the cheese with half of the chicken and then half of the spinach.
Roll the fillo up over the filling to form a roll. Continue to roll to the end of the fillo strip. Spray the outside of the cigar with cooking spray and place seam-side down on an ungreased baking sheet. Score the cigar in half. Repeat with the remaining fillo and filling to create two long cigars.
Bake cigars in a preheated oven at 350°F for 10-15 minutes or until lightly browned. Remove and let set for 5- 10 minutes.
For presentation: Cut each cigar into two, 7-inch cigars and reheat on the grill or an open Panini press. Using a colander or slotted spoon to drain the liquid draining the liquid, garnish with red onion. Serve immediately.
Tip: The smoked cheese replaces the need for bacon and the sweet and sour onions act as a healthy condiment. Grilling the chicken and the final cigar add texture, depth of flavor and eye appeal.
To serve as an appetizer, cut each 7-inch cigar into four, bite-size pieces.
Serve onions on the side to replicate ashes or stuff in one end of the cigar.
Yield: 4 cigars
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Greek Style Chicken Breast with feta and spinach by Jack The Greek
Beautiful free range chicken breast stuffed with feta and spinach complemented by a greek salad.
Greek Platter Chicken Athenian Chicken Stuffed with Parsley Feta, Souvlaki & Roasted Potatoes
Missing Greece, in this episode I show how to cook an authentic Greek platter at home.
Here I make a Chicken Athenian I created where fried chicken is stuffed with feta cheese flavoured with parsley then oven baked to produce a tender chicken with a crispy skin. I also make traditional Souvlaki flavoured with garlic, rosemary and wine and crispy Lemon Garlic, Greek Oven Roasted Potatoes.
CHICKEN ATHENIAN Ingredients • 2 small to medium chicken thighs • 1/4 cup feta cheese mixed with parsley • 1 egg • ½ cup all purpose flour • 1 teaspoon salt • Freshly ground black pepper Instructions 1. Preheat oven to 350°F. 2. Stuff the thighs with the feta cheese parsley mixture. 3. Dip each thigh in egg and then flour, shake off excess. 4. Fry both sides of the chicken being careful to do this gently so the cheese remains intact. 5. Bake the chicken in the oven for 45 minutes to 1 hour until cooked through.
SOUVLAKI RECIPE Ingredients • 1/2 pound chicken breasts or meat of your choice cut into bite sized pieces • Wooden skewers • ¼ cup olive oil • ¼ cup wine • Juice from 1 lemon plus more for serving • 1 tablespoons rubbed oregano • 1 tablespoon sweet or smoked paprika • 1 tablespoon rosemary • 5 cloves garlic, minced • Salt/Pepper Instructions
1. In a bowl, mix all the other ingredients with the meat and mix well so that all the meat is coated in the marinade. Cover and let it sit in the refrigerator for 2-3 hours, ideally, ½ hour will do if you are in a hurry.
2. Preheat the oven at 350 F
3. Skewer the meat on the skewers (you can add vegetables if you wish)
4. Place the souvlaki on the tray or baking dish
5. Roast and check the temperature at about 12 min,
6. Once ready or about ready, place under the broiler for 1-2 minutes to get them slightly grilled.
GREEK ROASTED POTATOES Ingredients • 1 pound baking potatoes, peeled and cut into 1 1/2-inch wedges • 1/4 cup olive oil • 3 garlic cloves, minced • 1 1/2 teaspoons dried oregano, crumbled • 1 teaspoon salt • Freshly ground black pepper • 1/4 cup vegetable stock • 1/3 cup freshly squeezed lemon juice Instructions
7. Preheat oven to 350°F.
8. Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
9. Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Agiorghitiko - Cabernet Sauvignon with Stuffed Chicken
Check out the Roasted Chicken Stuffed with Figs and Olives recipe on my site:
Agiorgitiko is a captivating grape variety that caresses the senses with elegance, freshness and intensity of aromas and flavours. It is a red grape variety and is frequently referred to as “multidynamic”, since it is capable of producing a large range of styles, from refreshing rosés, delicious dry reds to concentrated sweet wines. However, the most common expressions are the young red wines, or as the red matured in oak for at least a year.
A young Agiorgitiko is a wine with a moderately deep purple red colour, intense aromas of fresh red fruits, medium acidity and soft tannins. Wines that have mature in oak barrels for a short time can age in the bottle for five years, combining the varietal's juicy fruitiness with good levels of freshness and complexity. The wines intended for long aging in the bottle, are matured for several months in oak barrels and have a firm tannic structure with ripe tannins of high quality and deep color, while its aromatic profile reveals concentrated and complex aromas of red fruits, sweet spices and chocolate. All these styles of dry red wines as well as the sweet wines can be labeled as PDO Nemea (ΠΟΠ Νεμέα).
Agiorgitiko is a variety that can produce, other styles, like excellent rosés (rose wines cannot bear the PDO indication) or stunning dessert wines from sun dried grapes. Agiorgitiko is the grape of the PDO Nemea, the largest red wine appellation in Greece –and a quality leader as well. Traditionally, Nemea-Agiorgitiko are inextricably connected, as Agiorgitiko was only cultivated in Nemea and in its greater area. Nevertheless, the top quality potential convinced many producers to plant it in other areas, like Macedonia, Attika and the rest of Peloponnese.
Agiorgitiko is all about people looking for a wine proposal for moments of social contact and familiarity. It is a wine that offers gustatory satisfaction but also flexibility, since it can be very good to drink young and, at the same time, have the ability to age it for several years. It is also suitable to be matched with a large variety of dishes that are in line with modern nutritional schemes.
The first Cabernet Sauvignon vineyards in Greece were planted in the 1960s in Metsovo. Since then, many wine producers from every region in the country use it, considering it one of their superior wines. The depth of colour, the particular character of its aromas and flavours, the broad palatal spectrum and its typical varietal features are but a few of the quality elements that prompted many wineries to put this variety to good use.
Cabernet Sauvignon is susceptible to most diseases and is quite sensitive to drought, thus performing better in the relatively cooler regions of the country. With regard to style, most Greek Cabernets bear a similarity to their European counterparts, particularly to some Bordeaux wines of warmer vintages, but with a more fruity palate, and more balanced acidity, without the austerity and the minerality of a typical French wine. Most of the times, its strength exceeds 13% alcohol by volume. It has been proved that good quality Greek Cabernet wines have an ageing potential of at least a decade. The variety is often used to boost some Greek varieties –an example being Agiorgitiko– adding acidity, body, structure and the complex aromas of blackberries.
Halkidiki is the only appellation region where the use of Cabernet Sauvignon (in partnership with Cabernet Franc and Limnio) is allowed for producing PDO Slopes of Meliton (ΠΓΕ Πλαγιές Μελίτωνα) wines. It also participates in the production of many PGI wines throughout Greece.
Chicken Relleno(stuffed roast chicken)
Nette Cooking-OishiSarap Channel!
Filipino Cooking in Japan; Chicken Relleno (or Rellenong Manok) surely a great main dish for NOCHE BUENA a fantastic choice tasty and delicious stuffed roast chicken, learn how to make with this step by step procedure, give a try and ENJOY your family Christmas at home, Have a wonderful Christmas Wishing Everyone The Best Of The Year For
A Merry Christmas And A Happy New Year! God Bless To everyone
Roasted Rice Stuffed Chicken
The name Plaka denotes the colorful taverna section in Athens, a hillside area that comes to life at night with music and dining, where this dish is a specialty. Pilaf studded with pine nuts and raisins roasts inside broiler-fryers.
Roast Chicken Plaka Style / Kota Plaka
2 whole broiler-fryer chickens (about 3 pounds each), or 1 roasting chicken (5 to 6 pounds)
Salt and pepper
1 teaspoon grated lemon peel
2 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1 medium-sized onion, finely chopped
½ cup butter
½ cup golden raisins or currants
½ cup pine nuts or slivered almonds
1 cup dry white wine
1 can (15 ounces) artichoke hearts, or 16 parboiled
fresh tiny artichoke hearts
Wash chicken and giblets and pat dry. Rub with salt, pepper, and lemon peel. Tuck garlic inside chicken cavities.
Steam rice in the broth for 20 minutes. Meanwhile, in a large frying pan, sauté onion in 2 tablespoons of the butter.
Chop the chicken livers and add to onion along with raisins and nuts; sauté a few minutes, add to rice, and fluff lightly with a fork. Heat remaining butter until it sizzles and starts to brown, then pour over rice; fluff with a fork. Spoon stuffing inside birds and place breast side up in a large roasting pan. Tuck remaining giblets alongside.
Roast in a 425 oven for 25 minutes. Reduce temperature to 350° and pour the wine over the chicken, Continue roasting 1 hour longer (or 1½ hours for the roasting chicken). Add artichokes to pan juices, cover with foil, and roast 15 minutes longer, or until the leg joints move. Transfer to a large carving board and surround with artichokes. Skim fat off pan juices, and pour juices into a sauce bowl. Makes about 8 servings