Chicken and whipped feta sandwiches are the ideal addition to any springtime picnic basket.
The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Food & Wine’s Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here.
Active: 30 mins Total: 1 hr Yield: 4
1/2 pound feta, crumbled, plus 3/4 cup of the brine
1 tablespoon Louisiana-style hot sauce, preferably Tabasco
Four 4-ounce chicken cutlets
1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil, plus more for brushing
Four 6-inch ciabatta rolls, split and toasted
Arugula (not baby), sliced cucumber, red onion and seeded piquillo peppers, for serving
In a large resealable plastic bag, mix the feta brine and hot sauce. Add the chicken cutlets, seal the bag and turn to coat. Refrigerate for 30 minutes.
Meanwhile, in a food processor, pulse the feta cheese and lemon juice. Slowly blend in the 1/3 cup of oil until smooth. Season with salt and pepper.
Preheat a grill pan. Remove the chicken from the brine and pat dry; discard the brine. Brush with oil and season with salt and pepper. Grill the cutlets over moderately high heat, turning once, until cooked through, about 5 minutes total.
Spread the rolls with some of the feta. Top with the chicken, arugula, cucumber, onion and peppers and serve.
Feta-Brined Chicken Sandwiches
For years now I usually write about travel on my Wednesday articles. Lately due to the worldwide Pandemic travel has become difficult and many times ill advised.
Many of us have chosen to stay home this summer perhaps planning our next trip whenever we feel safe enough to venture further away from home. In our case I’m not really sure when that will be, specially since cruising is one of our favorite vacation travel. Sadly the cruising industry has canceled cruises thru September and will likely cancel cruises thru fall and possibly the rest of the year.
Yes we’re sad and even restless. We haven’t been able to visit our daughter and her family in Italy since last fall. And yes we miss traveling. That’s why I’ve been trying to bring a little bit of our travels in to our home. What better way to “re-live” some of our favorite vacation spots than thru food. I’ve decided to share some of our favorite cuisine which we discovered during our travels. Because isn’t food a big part of traveling anyway?
So for the next little while on my Wednesday post I’ll share a recipe for a favorite food we discovered during our travels. I hope it will inspire you to try something different and maybe make plans to visit one of the countries!
Today I’ll share this Piroshki recipe. Piroshkis are very similar to American meat pies, British Pasties, Middle Eastern Fatayer, and even Empanadas from Mexico, Spain, and other Latin countries.
Piroshkis are a popular street or comfort food in Russia and the Ukraine. They’re fried or baked oblong buns (I prefer the fried) filled with a variety of fillings including beef, chicken, pork, mushrooms, and cheese. In Russia they’re considered a main course when eaten with a soup or salad. It’s often served with sour cream.
Today I’ll share a recipe for Beef or Chicken filled Piroshkis. They’re not too difficult to make and if you’re not used to working with yeast breads this is a fine recipe to start with as it’s fairly simple.
Meat Filled Piroshkis
Ingredients for the dough:
4 cups flour
1 Tsp. Active dry yeast
1/4 Cup warm water
1 Cup Milk
1/2 Cup Olive Oil
2 Tbs. Sugar
1 Tsp. Salt
1 Lb. Ground Beef, Turkey, or Chicken
1 Large Onion very finely chopped
1/2 Cup Mushrooms very finely chopped
1 Cup Shredded Cheddar Cheese
1 Tsp. Salt
1 Tsp. Pepper
2 Tbs. Fresh Dill
1 Tsp. Dried Dill
1 Tbs. Fresh Garlic – minced
Oil for frying
First prepare dough as follows:
Dissolve yeast in the warm water and place in a warm place until it’s frothy – about 10 minutes.
In a medium saucepan on low heat pour in milk and let warm up.
Whisk in the eggs, oil, sugar, and salt. This mixture will be warm and lumpy.
Remove from heat.
Place 1/2 of flour in bowl of stand mixer (or large bowl if mixing by hand). Using the dough hook gradually stir in the milk mixture until fully combined.
Alternately add yeast mixture and rest of the flour, be sure you mix well between additions.
Knead until the dough forms a ball and does not stick to sides of bowl. You may have to add some more flour (1 Tbs. spoon at a time) to get the dough to the proper consistency.
Cover with a cloth and set aside in a warm spot until the dough doubles in size. About 1-2 hours.
Meanwhile mix all the filling ingredients together in a bowl and refrigerate until ready to use.
When dough has doubled in size place the ball into a lightly floured surface.
Pinch of pieces of dough to form a ball about 2″.
Flatten dough and using a rolling pin roll each ball into disks about 4″ in diameter.
Place a heaping Tbs. of filling in the center of dough. Form filling into a line across the diameter. Fold dough over meat and pinch both ends to seal.
Place filled piroshki on to a sheet with the seam side down and allow to rest for about 10 minutes.
Heat enough oil in a pan deep enough so that the piroshkis will be at least halfway immersed in oil.
Place piroshki in hot oil seam side down. Fry until golden brown.
Gently flip over and fry other side.
Drain cooked piroshki on paper towels before serving.
What’s better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!
Don’t you love it when you decide on what to make for dinner and you just so happen to have everything you need right in your very own kitchen? It’s rare, but it happened to me when I had a craving for chicken pot pie.
I started rummaging through my fridge, pantry, and freezer, and was amazed to find that I could pull this together without even running to the store. I found puff pastry leftover from my Peach Tarts, heavy cream from my Salted Caramel Oat Bars, and fresh thyme from my Slow Cooker Pot Roast.
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 4 tablespoons butter, divided
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
- 1/2 cup all-purpose flour
- 1-1/2 cups chicken broth
- 1 cup plus 1 tablespoon half-and-half cream, divided
- 2 cups frozen mixed vegetables (about 10 ounces)
- 1 tablespoon lemon juice
- 1 large egg yolk
- Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12×10-in. rectangle. Cut one sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12×10-in. lattice. Freeze while making filling.
- Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
- In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
- Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2 qt. oblong baking dish. Top with lattice, trimming to fit.
- Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45-55 minutes. Cover loosely with foil if it starts getting too dark. Let stand 15 minutes before serving.
Test Kitchen Tips
- For a crisper crust, bake on a rimmed baking sheet. Trim lattice to fit baking dish, then place on a parchment lined baking sheet. Bake at 400°. for 20-25 minutes. Then place on top of your hot filling before serving.
- Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
- To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
- Check out 11 of our most genius crumb crust ideas.
1 serving: 523 calories, 25g fat (10g saturated fat), 118mg cholesterol, 768mg sodium, 42g carbohydrate (4g sugars, 6g fiber), 30g protein.
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Puff Pastry Chicken Potpie