Stromboli Filled with Mediterranean Chicken


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During the ancient years, Greeks colonized several coastal areas of Southern Italy. Cities in Sicily and the southern part of Italy up to Naples became the home for many Greeks, who were forced to leave their country due to demographic problems such as overcrowding and famine! Magna Graecia in Latin meaning Great Greece was a reality during 8th and 7th centuries BC.

With the colonization, Greek culture was brought to Italy and new dialects that included Greek words were formed and spoken.

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Even today in some small villages in Sicily, people still speak this Greek/Latin dialect which is transplanted from parents to children and so on and so forth.

Stromboli comes from the Greek word Stroghíli which means round. Stromboli is a small rounded island in the Tyrrhenian Sea at the north coast of Sicily and has on it one of the three active volcanoes of Italy. It is occupied by no more than 850 inhabitants and since the volcano is active, it has erupted many times, the last one being on April 13, 2009. Although that was a major eruption, small ones happen constantly and they are visible from many points of the surrounding sea. Thus, it is called the “Lighthouse of the Mediterranean”.

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Stromboli is a type of calzone filled with various cheeses with the most common one being mozzarella. Although you may think that it originates from Italy, truth is that it is a totally American dish. In fact there are two dominant claims regarding the origin and the name.

The first one claims that it was invented in 1954 by Mike Aquino at Mike’s Burger Royal in Spokane, Washington. Second one says that Nazzareno Romano at Romano’s Italian Restaurant & Pizzeria created it in 1950 in Essington, Tinicum Township just outside of Philadelphia. In both cases the name was taken from the homonym movie!

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I was intrigued by all this and I wanted to give this a try. It is such a versatile dish and you can fill it with anything you have in your fridge. I happened to have the dough in the freezer. I always make pizza dough and keep it in the freezer, just in case. Since the dough was ready all I had to do was, to decide on the filling. Chicken is a classic choice, safe and always welcomed by my family. Although now that I come to think about it salami or pastrami or sausage would be fine as well, but I was stuck with chicken.

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I also happened to have marinara sauce in the freezer too. You will be amazed how many things I prepare and put in the freezer just in case. So, since my dough and my marinara sauce were ready, I went ahead and prepared the filling. I made four Strombolies and they were so delicious we devoured them. Whatever was left it was eaten as a dinner. That all made me a very happy cook!

The good thing about this meal is that the only thing you must have a recipe for, is the dough, for all the rest you can improvise as you are getting along. That’s awesome isn’t it? So, I will give you my version of it, but if you decide to do it, feel free to explore new boundaries and universes! Now, I think I sound like Star Trek, don’t I?

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5.0 from 8 reviews

Stromboli Filled with Mediterranean Chicken
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: American

Ingredients/ Συστατικά
For the Chicken
  • 400 gr. / 14 oz. chicken fillet, cut is small cubic pieces
For the Dough
  • 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
For the Chicken Marinade
  • 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
For the Marinara Sauce
  • 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
For the Chicken Sauté
  • Salt and pepper
  • Sprinkle of dried oregano, basil, onion and garlic
For the Fresh Tomato Salsa
  • 4 tomatoes
  • 2 tbsp chopped parsley
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tsp sugar
  • ½ tsp dried estragon
For the Filling
  • 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

Instructions/ Εκτέλεση
Chicken Marinade
  1. First we make the marinade by adding all the ingredients in a glass bowl.
  2. Add the chicken pieces and refrigerate for two hours up to overnight.
For the Dough
  1. Second, we proceed with the dough, so as to let it rest.
  2. If you don’t have sourdough starter, you can use any pizza or bread dough you have in your recipe files.
  3. You can also make the dough the day before and store it in the fridge.
  4. Or you can make the dough several days before and put it in the freezer.
  5. If you decide to follow the last method, you should let the dough thaw and then start working with it.
  6. Put all the ingredients in your mixer bowl and mix until they are completely incorporated about 5 minutes.
  7. Set aside while you make the rest.
For the Marinara Sauce
  1. In a small saucepan, put all the ingredients and bring to boil.
  2. Reduce fire and let simmer for 15 minutes.
  3. Remove and set aside.
For the Fresh Tomato Salsa
  1. Cut the tomatoes in cubes and deseed them.
  2. In a small saucepan, put all the ingredients including the tomatoes.
  3. Bring to boil and then reduce heat to medium and boil for 5 minutes.
  4. Set aside.
For the Chicken Sauté
  1. In a skillet in medium/high heat add the chicken pieces and discard the marinade.
  2. Add the salt, pepper and herbs and sauté until it is cooked.
Assembly
  1. Divide the dough, the tomato salsa, the chicken, the cheeses and the broccoli in 4 equal parts.
  2. 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.
  3. 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.
  4. Spread the first part of chicken on top again leaving space.
  5. Add the broccoli and on top the tomato salsa.
  6. Finally spread the rest ½ cup of the yellow cheese and the ½ cup of the parmigiano reggiano.
  7. Move the side that is towards you to cover and bring the other side to fold on the first one.
  8. Pinch the dough to seal and fold also the two sides left and right to seal too.
  9. 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.
  10. Repeat the same procedure for all the rest three strombolies.
  11. Brush them all with the egg wash and place them in a preheated oven at 200° C / 400° F.
  12. Bake for about 20 minutes.
  13. Remove from the oven sprinkle some grated cheese on top and place them again in it.
  14. Leave it for a few minutes until the cheese melts and takes a nice golden color.
  15. Remove from the oven; let it rest for five minutes and then start to serve.
  16. You can serve it with the marinara sauce on the side.

Notes/ Σημειώσεις
Recipe for the dough adapted from King Arthur’s

5.0 from 8 reviews

Στρόμπολι με Μεσογειακό Κοτόπουλο
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Αμερικάνικη

Ingredients/ Συστατικά
Για το Κοτόπουλο
  • 400 γρ. κοτόπουλο φιλέτο, κομμένο σε μικρά κυβάκια
Για τη Ζύμη
  • 2 φλ. προζύμι
  • 1 φλ. ζεστό νερό της βρύσης
  • 5 φλ. αλεύρι για κάθε χρήση
  • 2 κ.γ. αλάτι
  • 1 κ.γ. μαγιά
  • 2 κ.γ. ρίγανη
  • 2 κ.γ. βασιλικό
  • 2 κ.γ. αποξηραμένο κρεμμύδι
  • 2 κ.γ. αποξηραμένο σκόρδο
Για τη Μαρινάδα Κοτόπουλου
  • ½ φλ. ξηρό λευκό κρασί
  • ½ φλ. χυμό οτιδήποτε έχετε στο ψυγείο σας, εγώ έβαλα amita
  • ½ κ.γ. ρίγανη
  • ½ κ.γ. βασιλικό
  • ½ κ.γ. αποξηραμένο κρεμμύδι
  • ½ κ.γ. αποξηραμένο σκόρδο
Για την Σάλτσα Μαρινάρα
  • 1 κονσέρβα 400 γρ. πουρέ τομάτας
  • ¼ φλ. νερό
  • 1 κ.σ. ζάχαρη
  • 1 κ.γ. ελαιόλαδο
  • ¼ κ.γ. χυμό λεμονιού
  • ¼ κ.γ. αλάτι
  • ¼ κουταλάκι ρίγανη
  • ⅛ κουταλάκι του γλυκού βασιλικό
  • ⅛ κουταλάκι του γλυκού θυμάρι
  • ⅛ κουταλάκι του γλυκού σκόνη σκόρδου
Για το Κοτόπουλο
  • Αλάτι και πιπέρι
  • Μία πρέζα από ρίγανη, βασιλικό, κρεμμύδι και σκόρδο
Για τη Φρέσκια Salsa Ντομάτας
  • 4 ντομάτες
  • 2 κ.σ. ψιλοκομμένο μαϊντανό
  • 2 σκελίδες σκόρδο, λιωμένο
  • 2 κ.σ. ελαιόλαδο
  • 1 κ.γ. ζάχαρη
  • ½ κ.γ. αποξηραμένο εστραγκόν
Για την Συναρμολόγηση
  • Τα κομμάτια κοτόπουλου
  • Τη φρέσκια salsa ντομάτας
  • 250 γρ. βρασμένο μπρόκολο, ψιλοκομμένο
  • 4 φλ. κίτρινο τυρί τριμμένο
  • 2 φλ. τριμμένη παρμεζάνα
  • 1 αυγό + 1 κουταλιά της σούπας νερό, χτυπημένα μαζί

Instructions/ Εκτέλεση
Για τη Μαρινάδα Κοτόπουλου
  1. Πρώτα κάνουμε τη μαρινάδα προσθέτοντας όλα τα υλικά σε ένα γυάλινο μπολ.
  2. Βάλτε και τα κομμάτια του κοτόπουλου και αφήστε το στο ψηγείο να μαριναριστεί από δύο ώρες έως όλη νύχτα.
Για τη Ζύμη
  1. Στη συνέχεια κάνουμε την ζύμη, ώστε να την αφήσουμε να ξεκουραστεί.
  2. Αν δεν έχετε προζύμι, μπορείτε να χρησιμοποιήσετε οποιαδήποτε ζύμη για πίτσα ή ψωμί που έχετε στα αρχεία σας.
  3. Μπορείτε επίσης να φτιάξετε την ζύμη την προηγούμενη ημέρα και να τη φυλάξετε στο ψυγείο.
  4. Ή μπορείτε να κάνετε τη ζύμη αρκετές ημέρες πριν και να τη βάλετε στην κατάψυξη.
  5. Αν αποφασίσετε να ακολουθήσετε την τελευταία μέθοδο, πρέπει να αφήσετε τη ζύμη να αποψυχθεί και μετά να αρχίσετε να εργάζεστε με αυτή.
  6. Βάλτε όλα τα υλικά στο μπολ του μίξερ σας και ανακατέψτε μέχρι να είναι πλήρως ενσωματωμένα περίπου 5 λεπτά.
  7. Βάλτε στην άκρη να ξεκουραστεί ενώ κάνετε τα υπόλοιπα.
Για την Σάλτσα Μαρινάρα
  1. Σε μια μικρή κατσαρόλα, βάλτε όλα τα υλικά και φέρτε σε βρασμό.
  2. Μειώστε τη φωτιά και αφήστε να σιγοβράσουν για 15 λεπτά.
  3. Βάλτε τη στην άκρη.
Για τη Salsa Φρέσκιας Ντομάτας
  1. Κόψτε τις ντομάτες σε κύβους και αφαιρέστε τους σπόρους.
  2. Σε μια μικρή κατσαρόλα, βάλτε όλα τα υλικά και τις ντομάτες.
  3. Φέρτε σε βρασμό και έπειτα χαμηλώστε τη φωτιά στο μέτριο και βράστε για 5 λεπτά.
  4. Βάλτε τη στην άκρη.
Για το Κοτόπουλο
  1. Σε μια κατσαρόλα σε μέτρια/υψηλή θερμοκρασία προσθέστε τα κομμάτια κοτόπουλου και πετάξτε τη μαρινάτα.
  2. Προσθέστε το αλάτι, το πιπέρι και τα βότανα και σοτάρετε μέχρι να ψηθεί.
Συνέλευση
  1. Διαιρέστε τη ζύμη, τη salsa, το κοτόπουλο, τα τυριά και το μπρόκολο σε 4 ίσα μέρη.
  2. Πάρτε ένα κομμάτι ζύμη και δουλέψτε το με τα χέρια ή με έναν πλάστη και κάντε μια ορθογώνια ζύμη 30 cm X 20 cm.
  3. Απλώστε ½ φλιτζάνι κίτρινο τυρί στο κέντρο της ζύμης κατά μήκος της μακρύτερης πλευράς, αφήνοντας ένα κενό, αριστερά και δεξιά 2 cm.
  4. Τοποθετήστε το πρώτο μέρος του κοτόπουλου στην κορυφή και πάλι αφήνοντας χώρο.
  5. Προσθέστε το μπρόκολο και από πάνω τη salsa ντομάτας.
  6. Τέλος απλώστε το υπόλοιπο ½ φλιτζάνι κίτρινο τυρί και το ½ φλιτζάνι παρμεζάνας.
  7. Διπλώστε την πλευρά που είναι προς το μέρος σας για να καλύψει τη γέμιση και φέρτε την άλλη πλευρά να διπλώσει πάνω στην πρώτη.
  8. Τσιμπήστε τη ζύμη να σφραγίσει και διπλώστε επίσης τις δύο πλευρές αριστερά και δεξιά για να σφραγιστούν και οι άκρες.
  9. Τοποθετήστε τη προσεκτικά σε ένα μεγάλο ταψί στρωμένο με χαρτί ψησίματος με την πλευρά που έχει η ραφή προς τα κάτω.
  10. Επαναλάβετε την ίδια διαδικασία για όλα τα υπόλοιπα τρία.
  11. Αλείψτε τα όλα με το αυγό και βάλτε τα σε προθερμασμένο φούρνο στους 200° C.
  12. Ψήστε για περίπου 20 λεπτά.
  13. Αφαιρέστε από το φούρνο πασπαλίστε με λίγο τριμμένο τυρί και τοποθετήστε τα πάλι στο φούρνο.
  14. Αφήστε τα για λίγα λεπτά μέχρι το τυρί να λιώσει και να πάρει ένα ωραίο χρυσαφί χρώμα.
  15. Βγάλτε τα από το φούρνο, αφήστε τα να ξεκουραστούν για πέντε λεπτά και στη συνέχεια να αρχίστε να σερβίρετε.
  16. Συνοδεύονται από τη Σάλτσα Μαρινάρα.

Notes/ Σημειώσεις
Συνταγή για τη ζύμη προσαρμογή από το King Arthur’s

39 Responses to Stromboli Filled with Mediterranean Chicken

    1
  1. Lisa says:

    These look absolutely delicious! Thanks for linking up with “Try a New Recipe Tuesday.” Looking forward to seeing what you’ll share this week. http://our4kiddos.blogspot.com/2014/07/try-new-recipe-tuesday-july-29.html

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  3. Stephanie says:

    This looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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  5. DM Du Jour says:

    Great recipe! I love stromboli! Thank you for joining us at the Motivational Mondays linkup Party!

  6. 4
  7. Agos says:

    Yum, I love stromboli! And I love how you made yours easier by using stuff from the freezer. I’ve never frozen yeast dough before, but I think I should give it a try now!

  8. 5
  9. Mandi says:

    This looks amazing! I’ve never had stromboli (I don’t know that it’s really well known in the UK?) but nothing with all these delicious ingredients could go wrong. Can’t wait to try it out :)

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  11. Thank you for linking up to Creative K Kid’s Tasty Tuesdays. I have pinned your recipe to the Tasty Tuesdays Pinterest Board.

  12. 7
  13. AnnMarie says:

    An Italian restaurant that I worked at made Stromboli. I miss it and I haven’t had it in over 10 years. This recipe is a little intimidating but I must try it!! Pinned!

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  15. Diane Balch says:

    I am only familiar with a very heavy fatty stromboli.. I love this version. Pinned.

  16. 9
  17. Amy says:

    Mmmmm this looks delicious! Pinned it for later!

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  19. Krista says:

    This looks delicious! Thanks so much for sharing it over at Wake Up Wednesday! I’ve shared it over on my blog today in a round up of great chicken recipes from the party! http://werefarfromnormal.com/2014/07/10-delicious-chicken-recipes.html

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  21. This looks amazing! It seems a bit complicated, but so worth it for the end result. thanks for sharing on Foodie Friday

  22. 12
  23. Joanne says:

    This stromboli stuffing sounds out of this world good!

  24. 13
  25. grace says:

    just looking at this as an uncut creation, you’d have no idea what goodness and deliciousness lies inside! what a delight!

  26. 14
  27. Louise says:

    Hi Katerina:)

    The story of Stomboli is so intriguing, I didn’t know it was “invented” in the US. I always assumed it came from Italy, lol…I have heard of that island off of Sicily as my family came to America from Sicily and often talked of the island with the volcanoes. Thank you for adding that note.

    Your Stromboli looks delicious, I love the way you added a touch of Greece to the recipe:) I always have sauce in the freezer but since I have never made my own bread dough, I don’t have that in the freezer. I would like to try one day though and I like that yours starts with sour dough starter. It must be delicious!

    Thank you so much for sharing this post Katerina. Food for the brain and for the tummy:)

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  29. I’ve never heard of a stromboli before.. definitely something i will be trying. love it!

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  31. Ola says:

    I didn’t know about such a culinary influence over Italy. It looks really perfect, Katerina!

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  33. Susan says:

    Another interesting story, Katerina! I make a calzone with sausage and spinach but I love this Mediterranean chicken version! So interesting about the origins of Stromboli too.

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  36. I love strombolli and must say my dear yours look fantastic and would rival any great strombolli maker here in the US, almost every pizza place has a strombolli and they can be good but yours are amazing. Love the meat and vegetables and cheese, it’s a complete meal. Delicious.

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  38. Growing up in the Philadelphia area I learned to love stromboli at an early age. Yours looks great and I can’t wait to try your version, Katerina!

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  40. Men, you did that well! Looks Fabulous!

    ela h.

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  42. Debra says:

    Katarina, that stromboli looks perfect. Your crust is ideal. This looks so delicious I would like to whip one up for lunch.

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  44. My teenagers are leaning over my shoulder and already asking when we can make this for dinner. This looks like a family winner recipe. Just shared! I would love a slice right now.

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  46. That’s so smart to have some of the ingredients frozen so that your prep time is cut significantly! I love all the ingredients in this Stromboli and I know my family will love this meal! I’ll be making this. Thanks!

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  48. mia maria says:

    Πολύ ωραίες πληροφορίες μας έδωσες Κατερίνα.
    Θέλει το χρόνο του το πιάτο σου αλλά είμαι σίγουρη πως είναι νοστιμότατο!
    Πολύ λαχταριστό!

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  50. My brother has often asked me to make stromboli, but it looks so difficult! But your recipe looks absolutely gorgeous so I just might have to make it for him :D

    Cheers
    Choc Chip Uru

  51. 27
  52. Barbara says:

    Your stromboli looks fabulous, Katerina. I do love main courses like this…have already copied the recipe!

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  54. G’day! I love stromboli and have many wonderful childhood memories!
    Yours looks delish!
    Cheers! Joanne @ What’s On The List

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  56. Kecia says:

    This looks amazing! I love the filling… so flavorful with a giant Greek salad. Oh, that is what I want for dinner!!

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  58. Πω πω υπερπαραγωγή!
    Έχει τη δουλίτσα του το πιάτο, όμως πρέπει να είναι πραγματικά μπουκιά και συχώριο!
    Φωτογραφίες που ανοίγουν την όρεξη και υλικά που εγγυώνται απίθανο αποτέλεσμα!
    Φιλιά

  59. 31
  60. Juliana says:

    Yes, I had stromboli before in Italian restaurants…I like your version of Mediterranean chicken..it sure makes a delicious meal Katerina.
    Have a great week :D

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  62. Kate says:

    We had stromboli a couple weeks ago, it’s a nice change of pace!

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  64. I love the story behind this recipe Katerina! And wow does your stromboli look amazing!

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  66. This recipe looks so delicious Katerina!

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  68. Beth says:

    Sounds like this was a dish that appealed to the whole family! That’s why it always pays to have extras in the freezer, just waiting to be used.

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  70. This is a great idea! I have made these with Italian sausage or spinach and feta, but never chicken.

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  72. Susie Gall says:

    This dish looks so amazing. I love stromboli but have never tried making it myself. Your post is so informative and photos are beautiful.

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  74. Sissi says:

    I have never heard about this dish but it looks so luscious! As you say, an excellent occasion to play with the filling’s ingredients.

  75. 39
  76. really complex dish but i guess it’s all worthed when you sliced out the stromboli!!!

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