Best Athenian Chicken Rolls Recipes

ATHENIAN CHICKEN: INSPIRED BY THE FLAVORS OF GREECE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F.
• Pound chicken breasts flat*-they should uniformly be about 3/8-inch thick.
• Combine 3 tablespoons of minced herbs with garlic and 1/3 of the cheese.
• Lay out breasts with what was the skin-side down, lightly season breasts with salt and pepper then spread half of cheese/herb mixture on each breast, roll up, and either tie with twine or pin with toothpicks.
• Heat oil in a medium cast-iron skillet over medium-high heat, then, treating the breasts as though they're 3-sided, brown on 2 sides-about 3 minutes per side. Turn unbrowned side down and place skillet in the oven on the middle rack and cook for another 6 to 8 minutes.
• Remove skillet from oven and place breasts on a plate and tent with foil.
• Being very careful of the hot handle, add wine to the cast-iron skillet over medium heat and scrape up browned bits. Reducing wine by about half.
• Add half and half and bring to a simmer. Add remaining herbs (reserving a couple of pinches for a final garnish), feta, white pepper to taste, and lemon juice. Cook for about 30 seconds.
• Plate chicken breasts, removing twine or toothpicks, pour the sauce over them and sprinkle with a final pinch of herbs. (For a colorful and nutrient-rich meal, you might want to serve this with roasted cherry tomatoes, microgreens, fresh peas, and either orzo , couscous or rice.)
• Serve and enjoy.

ATHENIAN CHICKEN GRILLED CHEESE SANDWICHES

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in 1 tablespoon oil over medium heat until meat is no longer pink. Set aside and keep warm., In a small bowl, combine the cheeses, mint, oregano and capers. Distribute half the cheese mixture evenly among 4 bread slices. Layer with chicken and remaining cheese mixture. Top with remaining bread. Brush outsides of sandwiches with remaining oil., Using a large cast-iron skillet or electric griddle over medium heat, toast sandwiches until cheese is melted, 2-3 minutes on each side.

ATHENIAN CHICKEN ROLLS

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.

GREEK CHICKEN TORTILLA ROLL-UPS

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.).

CHICKEN ATHENA

Steps:

• Place chicken in a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 4 hours or until a thermometer reads 170°.