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Greek Style Dinner

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Ingredients
  Canned condensed chicken broth 10 3⁄4 Ounce (1 can)
  Water 3 Cup (48 tbs)
  Long grain white rice 1 1⁄2 Cup (24 tbs)
  Lemon juice 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Dried dill weed 1⁄2 Teaspoon
  White pepper To Taste
  Skinless boneless chicken breast halves 4
  Shredded wheat biscuits 1⁄2 Cup (8 tbs), crumbled
  Honey 1⁄4 Cup (4 tbs)
  Vanilla yogurt 2 Cup (32 tbs)
  Tomato 1 Medium
  Red onion 1 Small
  Romaine head 1⁄2 , washed and crisped
  Feta cheese 1⁄2 Cup (8 tbs), crumbled
  Black olives 1⁄2 Cup (8 tbs)
  Oil and vinegar dressing 1⁄3 Cup (5.33 tbs) (Prepared)
  Parsley 1⁄4 Cup (4 tbs), chopped
  Egg 1
  All purpose flour 1 Tablespoon
Directions

GETTING READY
1. On each chicken cutlet, sprinkle dillweed and pepper.
2. Starting at the narrow end, roll each cutlet and secure with a toothpick. Keep aside.
3. Wash tomatoes, halve and cut into slices.
4. Peel and slice red onion.
5. Tear romaine into salad bowl

MAKING
6. In a medium saucepan, bring chicken broth and 2 cups of the water to boiling.
7. Add rice and return to boil, stirring.
8. Reduce heat, cover pan and simmer rice for 20 minutes until tender and water is absorbed.
9. At the same time, in a medium skillet, combine 1 cup water, the lemon juice and salt. Bring to a boil.
10. Carefully add the chicken rolls to the boiling water.
11. Reduce heat, cover pan and let chicken rolls simmer for about 15 minutes until the flesh is white and firm and tender all the way through.
12. While the chicken cooks, take 4 parfait glasses and spoon 2 tablespoon of the crumbled shredded-wheat biscuits each.
13. Drizzle 1-tablespoon honey and dollop 1/2 cup yogurt on top.
14. Refrigerate parfaits until dessert time.
15. To the lettuce, add the onion slices, crumble the feta cheese on top and scatter black olives evenly.
16. Cover and refrigerate salad.

FINALIZING
17. When the rice is tender and water has been absorbed, fluff it up with 2 forks.
18. Add chopped parsley and toss lightly. Spoon onto serving platter.
19. With a slotted spoon, remove the chicken rolls from liquid and arrange them over the parsleyed rice.
20. Blend egg with flour in and add in a little of the cooking liquid to it. Stir it into the remaining broth and thicken sauce over medium heat.

SERVING
21. Spoon some sauce over the chicken rolls over the rice. Garnish platter with the tomato slices, lemon and dill.
22. Pour remaining sauce in a sauce boat and pass at the table.
23. Toss the cold salad with dress and serve.
24. Serve the parfaits chilled, to end the meal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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