This is a family favorite and also a great romantic dinner option for at home
|1 Pkg||chicken breast|
|500 g||feta cheese|
|3 lb||gourmet potatoes|
|3 tbsp||olive oil|
|3 tbsp||lemon juice|
|1 tbsp||greek seasoning|
|2 tbsp||chopped garlic|
|500 g||thick sour cream|
|500 g||greek yogurt|
|2 Pkg||english cucumbers|
|1 Pkg||pita or greek style bread|
|8 oz||chicken or vegetable stalk|
Homemade tatziki is best but your favorite store bought will work. For homemade I peel and seed 2 cucumbers and place them in the food processor until well minced, dump this out in a tea towel lined colander, use the towel to squeeze out all the moisture you can and leave this to the side. Back to the food processor, you add one 500 ml container of thick sour cream, one 500 ml of Greek style yogurt, 2 tbsp minced garlic, 2 tbsp Greek seasoning mix, 2 tbsp lemon juice and the minced cucumber. Blend these for a few seconds until well combined. Place into an air tight container in the fridge . You'll want to make this at least 4 hours before the dinner for the flavors to blend but overnight is best if you can.
Preheat oven to 400 dgrees F, While oven is heating cut 1 pound of red mini potato's in half. Toss in a bowl with 3 tbsp each olive oil and lemon juice, 2 tbsp greek seasoning mix, 1 tbsp each salt and black pepper. Put potatoes in roasting pan with wire rack and roast for one hour. You can also roast without wire rack but you will need to drain excess oil and lemon juice and turn every 20 minutes for even cooking and to prevent burning. Take this time to prep for the chicken by slicing four 1/4 inch thick slices of your favorite feta cheese and steam or boil 1 bag of baby spinach leaves, drain spinach and squeeze out extra water, when its cool enough. During the last 30 minutes of the potato's roasting you can now fire up your grill or frying pan. I usually choose the grill You want to get it to between 380-400 if you have a built in thermometer, if not about medium setting. Once everything is good and hot cook the chicken approx. 10 minutes per side. Once done immediately wrap the chicken in foil and let it rest for around 10 minutes, this will make it tender and juicy again. Otherwise it can become dry. After the chicken has had its rest time use a pair of BBQ tongs to hold each piece on its side and cut them thickness wise in half. Place these on a small baking sheet lined with parchment paper. Reserve the juices from the foil in a small bowl for later when making the gravy. Now you can put on 1 slice of feta cheese and 1/4 of your spinach in the middle of each piece of chicken. You can also put a toothpick to hold the stuffed chicken together. Now add to the oven with the potatoes and to let the chesee melt for about 10-15min.
They do not actually need to cook any longer as you are just getting the spinach hot again and the cheese to soften a bit. You can now start your gravy. I like using a roux. This involves using equal parts butter and flour and a whisk in a medium sauce pan. For this size recipe I use 1/4 cup butter and 1/4 cup flour. Whisk on medium to medium high heat constantly until done. The secret is when you start to smell something like toasted nuts, this means the flour is cooked through so you won't get that bland floury taste in your gravy. I like to stop when it reaches the blonde stage but some like the brown or dark brown. These will give a little richer flavor but won't thicken as much. Once you have your roux where you want it add 1 carton of chicken or vegetable stock along with 3 tablsp on liquid chicken bullion and the reserved juices from the chicken. Turn heat to medium low and whisk until desired thickness. If it becomes too thick for your liking, an easy fix is add more water or stock half cup at a time until it becomes what you want. While you were making the gravy the 1 hour may have finished for the potatoes. I just turn the oven off and leave the door shut. This little extra time won't hurt anything. This is also a good time to take your greek or pita bread wrapped in foil and add to the oven to become warm and soft. When the bread is done you can cut it into triangles and serve with tatziki.
Voila all done just serve it up with some kalamti olives and red wine.
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