Serve with rice, pasta, or potatoes. Put on some Greek music. Add some bread and olives. Voilà! (Ορίστε! /oríste/)
Γεμιστό κοτόπουλο με σπανάκι και φέτα (Greek)
/gemistó kotópoulo me spanáki kai féta/
Εξυπηρετεί 6
/exypieteí éxi/

4 Tbs. (55 g) (diary-fee) organic butter
2 Tbs. (3 g) organic shallots or onions, chopped
organic garlic cloves, minced
1 pound (455 g) organic frozen spinach, defrosted and squeezed dry
black or lemon pepper
pinch or two grated nutmeg
1 cup (120 g) (dairy-free) crumbled feta cheese
3-6 organic chicken breast, cut in half
1/2 cup (120 ml) (nitrate free) white wine
2 cups (480 ml) organic chicken broth
lemon-dill sauce (see below)


ένα / EN-a/ 1. Melt the butter over medium-high heat and sauté the shallots/onions.


δύο /THEE-oh/ 2. Add and sauté the spinach, pepper, and nutmeg, until the spinach is dry. Remove and set aside.


τρία /TREE-a/ 3. When spinach is almost cool, stir in the feta.


τέσσερα /TESS-air-uh/ 4. Place chicken on a cutting board that has butcher paper. Pound the chicken flat. Season with pepper.


πέντε /PEN-day/ 5. Place about 2 Tbs. (30 g) of filling in the center of each beast.


έξι /EX-ee/ 6. Roll them up and tuck the sides in, then secure with a toothpick.


εφτά /EF-TA/ 7. Melt the butter over medium-high heat and brown the stuffed chicken.


oκτώ /oc-TOH/ 8. Add to the slow cooker.


εννιά /en-NAY/ 9. Add the wine to the skillet and scrap the brown bits.


δέκα /THEK-a/ 10. Pour over the chicken with the broth.


έντεκα /éndeka/ 11. Cover and cook hight 2 1/2 hours or low 4-5 hours until temperature of the chicken is 160F (71C)


δώδεκα /dódeka/ 12. Remove the chicken, cover with foil, and rest 5 minutes.


δεκατρείς /dekTRÍA/ 13. Remove the toothpicks and cut each chicken breast in half on the diagonal into 3 pieces.


δεκατέσσερα /dekaTÉSERA/ 14. Serve in the lemon sauce.


Lemon-Dill Sauce
Σάλτσα λεμονιού και άνηθου
/sáltsa lemonioú kai ánithou/
Makes about 3 cups (720 ml)

2 Tbs. (30 ml) (dairy-free) organic butter
2 Tbs. (15 g) (gluten-free) flour
1 1/2 cups (360 ml) organic chicken broth
1 cup (240 ml) (dairy-free) yogurt
grated zest of 1 organic lemon
2 Tbs. (30 ml) lemon juice
2 Tbs. (30 ml) chopped dill (= 2 tsp./10 ml dry)

1. Melt the butter over medium heat.
2. Whisk in the flour and cook until the sauce begins to bubble, 2-3 minutes.
3. Whisk while adding the broth until it begins to boil. The sauce should be thick.
4. Stir in the yogurt, lemon zest and juice, plus the dill.

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