Stromboli Filled with Mediterranean Chicken
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: American
- 400 gr. / 14 oz. chicken fillet, cut is small cubic pieces
- 2 cups sourdough starter
- 1 cup hot tap water
- 5 cups all-purpose flour
- 2 tsp salt
- 1 tsp instant yeast
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tsp dried onion
- 2 tsp dried garlic
- ½ cup dry white wine
- ½ cup juice anything you have in your fridge, I used a multi fruit one
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried onion
- ½ tsp dried garlic
- 1 can 400 gr. / 14 oz. of tomato puree
- ¼ cup water
- 1 tbsp sugar
- 1 tsp olive oil
- ¼ tsp lemon juice
- ¼ tsp salt
- ¼ tsp oregano
- ⅛ tsp basil
- ⅛ tsp thyme
- ⅛ tsp garlic powder
- Salt and pepper
- Sprinkle of dried oregano, basil, onion and garlic
- 4 tomatoes
- 2 tbsp chopped parsley
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp sugar
- ½ tsp dried estragon
- The chicken pieces
- The Fresh tomato salsa
- 250 gr. / 9 oz. boiled broccoli, chopped
- 4 cups of any yellow cheese, grated
- 2 cups of grated parmigiano reggiano
- 1 egg + 1 tbsp water whisked together
- First we make the marinade by adding all the ingredients in a glass bowl.
- Add the chicken pieces and refrigerate for two hours up to overnight.
- Second, we proceed with the dough, so as to let it rest.
- If you don’t have sourdough starter, you can use any pizza or bread dough you have in your recipe files.
- You can also make the dough the day before and store it in the fridge.
- Or you can make the dough several days before and put it in the freezer.
- If you decide to follow the last method, you should let the dough thaw and then start working with it.
- Put all the ingredients in your mixer bowl and mix until they are completely incorporated about 5 minutes.
- Set aside while you make the rest.
- In a small saucepan, put all the ingredients and bring to boil.
- Reduce fire and let simmer for 15 minutes.
- Remove and set aside.
- Cut the tomatoes in cubes and deseed them.
- In a small saucepan, put all the ingredients including the tomatoes.
- Bring to boil and then reduce heat to medium and boil for 5 minutes.
- Set aside.
- In a skillet in medium/high heat add the chicken pieces and discard the marinade.
- Add the salt, pepper and herbs and sauté until it is cooked.
- Divide the dough, the tomato salsa, the chicken, the cheeses and the broccoli in 4 equal parts.
- Take one piece of dough and work with hands or with a pinning roll and make a rectangular dough about 30 cm X 20 cm / 12 in. X 8 in.
- Spread ½ cup of the yellow cheese in the center of the dough along its longer side leaving a space left and right about 2 cm / 0.5 in.
- Spread the first part of chicken on top again leaving space.
- Add the broccoli and on top the tomato salsa.
- Finally spread the rest ½ cup of the yellow cheese and the ½ cup of the parmigiano reggiano.
- Move the side that is towards you to cover and bring the other side to fold on the first one.
- Pinch the dough to seal and fold also the two sides left and right to seal too.
- Take it with your hands carefully and place it in a big baking pan covered with parchment paper with the side that has the seam downwards.
- Repeat the same procedure for all the rest three strombolies.
- Brush them all with the egg wash and place them in a preheated oven at 200° C / 400° F.
- Bake for about 20 minutes.
- Remove from the oven sprinkle some grated cheese on top and place them again in it.
- Leave it for a few minutes until the cheese melts and takes a nice golden color.
- Remove from the oven; let it rest for five minutes and then start to serve.
- You can serve it with the marinara sauce on the side.
Recipe for the dough adapted from King Arthur's
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/stromboli-filled-with-mediterranean-chicken/
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