Best Athenian Chicken Rolls Recipes

Greek Chicken Tortilla Roll-Ups image

Provided by Jessica K

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast, cut into bite-size pieces
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon dijon-style mustard
2 garlic cloves, minced
1 teaspoon dried oregano
1/8 teaspoon pepper
1/2 cup plain yogurt
3/4 cup peeled seeded, and chopped cucumber
1 garlic clove, minced
1/4 teaspoon dried dill
10 flour tortillas
3 cups shredded lettuce

Steps:

Place chicken in a plastic bag set in a deep bowl. For marinade combine oil, lemon juice, mustard, the 2 cloves garlic, oregano, and pepper. Pour marinade over chicken in bag. Seal bag; turn to coat chicken. Refrigerate for 3 to 24 hours, turning bag occasionally.
For sauce, combine the yogurt, cucumber, the 1 clove garlic, and dillweed in a small bowl. Cover and chill until serving time.
Heat a large nonstick skillet over medium-high heat. Add half of the chicken and marinade. Cook and stir for 2 to 3 minutes or until chicken is no longer pink; drain. Repeat with remaining chicken and marinade.
Meanwhile, wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes. To serve, place a scant 1/3 cup of the chicken and a generous tablespoon of sauce on each flour tortilla. Top with shredded lettuce and roll up.
(Marinade time not included in cook time.).

Athenian Chicken Rolls image

Provided by Danielle Lorton @dlorton

Categories Chicken

Number Of Ingredients 17

8 - boneless skinless chicken breasts
1 tablespoon(s) capers, drained
1/2 - lemon, juiced
3/4 cup(s) white wine, dry
1/2 pound(s) feta cheese
1 cup(s) chicken broth
1/4 teaspoon(s) pepper
1 tablespoon(s) flour
1/2 teaspoon(s) salt
10 ounce(s) spinach, fresh
2 tablespoon(s) butter
3 tablespoon(s) mushrooms, chopped
2 - cloves minced garlic
1/8 cup(s) olive oil
1 1/2 cup(s) bread crumbs, seasoned
1/2 cup(s) milk
3 - eggs, beaten

Steps:

Place chicken between two pieces of wax paper and gently pound until almost double in size. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
In large frypan, place olive oil and heat to medium temperature. Add garlic and cook, stirring, 30 seconds. Add spinach and saute until barely wilted; stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
Remove mixture from frypan, drain, cool and divide into 8 parts. On each chicken breast, place 1 part of the spinach mixture; sprinkle cheese evenly over chicken, roll up and fasten with toothpicks.
In medium bowl, mix eggs and milk. In separate shallow bowl, place bread crumbs. Add chicken, first in egg mixture and then in bread crumbs, dredging to coat.
In same frypan, place peanut oil and heat to medium temperature. Add chicken and cook until brown. Remove chicken to pan with cover and bake in 350 oven about 30 minutes or until fork can be inserted with ease.
To make sauce, drain most of oil from frypan, leaving brown bits on bottom of pan; add butter and melt over medium heat. Add mushrooms and saute about 2 minutes. Add flour, stirring to blend and thicken. Add chicken broth, wine, lemon juice and capers. Cook about 4 minutes or until thickened.
Place chicken rolls on serving dish and pour sauce over rolls.