How To make Athenian Roast Stuffed Chicken
Rice & Nut Stuffing
see recipe 6 pounds roasting chickens
salt and freshly ground pepper :
to taste 1 cup dry white wine and water
melted butter for basting lemon wedges :
for garnish
Prepare stuffing. Preheat oven to 350 degrees. Wash chickens inside and out; dry thoroughly. Sprinkle cavities with salt and pepper and fill with stuffing; secure openings closed with skewers and truss legs together with kitchen twine. Place chickens in a large roasting pan. Pour wine over chickens and pour the water into roasting pan. Roast chickens, basting frequently with butter, until tender (about 1 1/2 hours). Remove chickens to a heated platter. Cover loosely with foil and let rest 10 minutes. Pour pan juices into a small pan and heat to serving temperature; adjust seasoning with salt and pepper. Pour into a serving bowl. Remove skewers and twine from chickens; scoop out stuffing into a serving bowl. Cut chicken in serving pieces and arrange on platter; garnish with lemon wedges. Serve pan juices and stuffing alongside.
How To make Athenian Roast Stuffed Chicken's Videos
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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Phyllo dough mini chicken pies
3 ingredient filling
The easiest and fastest saltines in the pan
Possible use of Msmen paste instead of paper.
the components:
For the filling:
onion oil
Chicken breast.
Salt / black pepper / paprika / gingerbread / chicken seasoning.
Coriander and parsley.
3 eggs
phyllo paper
Stuffed Chicken..!!!????
Malabar style stuffed chicken❣️
INGREDIENTS
FOR CHICKEN MASALA
CHILLY POWDER – 2 TABLESPOON
TURMERIC POWDER – 1/4 TABLESPOON
GINGER GARLIC PASTE – 1/4 TABLESPOON
SALT – AS NEEDED
FOR GRAVY
SPRING CHICKEN – FULL CHICKEN (250 GRMS)
ONION – 4 MEDIUM
SHALLOTS – SMALL BOWL
LEMON JUICE – 1 LEMON
GREENCHILLY – 4(as per your taste)
GINGER GARLIC PASTE – 2 TABLESPOON
TOMATO – 3 BIG
CURRY LEAVES, CORRIANDER & MINT LEAVES – 1 HANDFULL
TURMERIC POWDER – 1/4 TEASPOON
PEPPER POWDER -1 1/2 TABLESPOON
SALT – AS PER YOUR TASTE
CUMIN POWDER – 1/2 TABLESPOON
FOR STUFFING
EGG – 2 BOILED
ONION – 2 SMALL SIZES
GREENCHILLY – 2
GINGER GARLIC PASTE – 1/2 TEASPOON
CURRYLEAVES – 2 STALKS
INGREDIENTS
FOR CHICKEN MASALA
CHILLY POWDER – 2 TABLESPOON
TURMERIC POWDER – 1/4 TABLESPOON
GINGER GARLIC PASTE – 1/4 TABLESPOON
SALT – AS NEEDED
FOR STUFFING :-
Spice up the chicken.
Next we can make chicken stuff: -
Heat a pan and add onion, green chilly, curry leaves and season it with turmeric powder and salt. Saute it well then add boiled eggs in it.
Fill this masala in spiced chicken carefully and fry it in oil.
For gravy:-
Heat a pan, pour oil and add ginger garlic paste,onion ,shallots and mix it well with turmeric powder and salt. Then add green chilly, tomato and saute it well and season it with pepper powder and cumin powder. After the tomatoes are well fried add lemon juice and leaves.
Add the stuff chicken in it and cook it for a min then flip and cook the other side carefully then Flame off the stove.
Serve it❤️
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Greek roast Chicken with Lemon & Potatoes | Akis Petretzikis
Greek roast Chicken with Lemon & Potatoes | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou, Maria Vasilakopoulou, Michael Barbaris, Kellina Dimitriadi
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