- flour
- salt
- sugar or honey
- olive oil
- quinoa
- kosher salt
- freshly ground black pepper
- crushed red pepper flakes
- dried dill
- dried oregano
- broth or water
- SPINACH MIXTURE:
- olive oil
- garlic,
- chopped
- organic baby spinach
- small organic lemon
- kosher salt
- freshly ground black pepper + more for serving
- freshly ground nutmeg
Serves 4
You will need 4 sturdy, uncolored toothpicks for this recipe. We prefer the taste and texture of homemade bread crumbs (simply tear 1 slice of white sandwich bread into pieces, grind in a food processor, and toast in a dry skillet until golden), but store-bought bread crumbs are acceptable here.
WHY THIS RECIPE WORKS:
For the stuffing in our Greek-Style Grilled Stuffed Chicken Breasts, herb purees made with garlic and olive oil packed the most flavor and came together quickly, but oozed out of the chicken when cooked. We found that binding the herb puree with creamy and strong-flavored cheeses like fontina, pepper Jack, and feta worked better, especially when combined with just a few tablespoons of bread crumbs (or crushed corn chips).
To stuff, we sliced a pocket into the thickest part of the breast, spooned the filling into the pocket, and sealed the breast back up with a toothpick. Because of the added bulk from the stuffing, these chicken breasts needed extra time on the grill, so gently grilling the chicken with indirect heat worked better. A soak in oil, lemon juice, and garlic gave the chicken added protection against drying out on the grill, plus an extra boost of flavor to complement the stuffing.
- extra-virgin olive oil
- grated lemon zest from 1 lemon
- fresh lemon juice from 1 lemon
- pepper
- chopped fresh parsley leaves
- chopped fresh oregano
- crumbled feta cheese
Serves 4
WHY THIS RECIPE WORKS:
To cut down on the cooking time for our Roast Chicken Pita Panini with Cucumber-Olive Salad, we used a whole, cooked rotisserie chicken instead of cooking the chicken ourselves. Weighing down the sandwiches with a Dutch oven created a makeshift panini press. For easy cleanup, we covered the bottom of the Dutch oven with aluminum foil.
- olive brine
- dried oregano
- Dijon mustard
- extra-virgin olive oil
- Salt and pepper
- crumbled feta cheese
Great!
- mayo
- sour cream
- crumbled feta cheese
- fresh pressed garlic
Warm, cheesy, savory pastries? I’m in! These are perfect as appetizers or even a meal on their own. This recipe really gives the original a run for its money!
Yield: 36 pieces
Cook’s Note: If you’d rather make pillows, you can wrap them up like little square packages. Or make them more like baklava by layering the phyllo and filling in a baking pan and then cutting all the way through after baking.
- - 3⁄4 teaspoon dried dill
Servings: 8 • Serving Size: 1/4 cup • Old Points: 0 pts • Points+: 0 pts
Calories: 17.8 • Fat: 0 g • Protein: 2.6 g • Carb: 1.7 g • Fiber: 0.1 g
- lemon juice
- kosher salt and fresh pepper
- olive oil
- chopped fresh rosemary
- minced garlic
- salt
- pepper
- finely chopped seeded cucumber
- fresh lemon juice
- pepper
- whole wheat pitas
- finely chopped fresh parsley
- salt
- crushed red pepper
- ground ginger
- ground cumin
- ground coriander
- plain Greek yogurt
- fresh lemon juice
- olive oil
- tahini
- pitas
- chopped cucumber
- chopped plum tomatoes
- chopped red onion