Whole Wheat Pockets Stuffed with Chicken Avgolemono
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Crepes
  • 2 cups whole wheat flour
  • 2 eggs
  • 3 cups milk
  • Butter for the pan in which we will make the crepes
For the Chicken Filling
  • 1,2 kilos / 2.5 lb chicken breasts skinless, boneless
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 4 zucchinis, cut in cubes
  • ½ cup chicken stock
  • 4 tbsp olive oil
  • 2 to 3 tbsp fresh dill, chopped
  • Salt and pepper
For the Avgolemono
  • 1 cup milk
  • ⅓ cup water
  • 1 egg, slightly whisked
  • 1 cup juice from the chicken
  • 2 lemons, their juice
  • 2 tbsp corn starch dissolved in 2 tbsp water
  • Salt and pepper
Instructions/ Εκτέλεση
For the Chicken Filling
  1. First we make the chicken.
  2. In a deep pan pour the olive oil and sauté the peppers and zucchinis.
  3. Throw the chicken and continue to sauté.
  4. Salt and pepper.
  5. Pour the stock and the dill.
  6. Lower heat to low and simmer for half an hour.
For the Avgolemono
  1. In a medium pot pour the milk and water and bring to boil.
  2. Pour the one cup juice from the chicken, the corn starch and start whisking until the batter starts to thicken.
  3. Lower fire to medium/low and remove the pot from the fire.
  4. Add the eggs and the lemon juice whisking constantly.
  5. Bring back the pot to fire and whisk for a minute.
  6. Remove and throw the avgolemono to the chicken.
  7. Do not whisk just move the pan around so as for the avgolemono to cover all the chicken.
  8. Set aside.
For the Crepes
  1. Either in a mixer or in a bowl add the flour, the eggs and the milk and whisk until everything is incorporated.
  2. Add the salt and it is ready.
  3. Take a non-stick pan 20 cm / 8 in. and butter it.
  4. Pour about ¼ to ⅓ cup of the batter and move the pan so as to spread.
  5. Cook for couple of minutes and then flip it.
  6. Cook it for another minute and it is ready.
  7. Continue until all the batter is used.
  8. This batter makes about 12 crepes.
Assembly
  1. Take a crepe and fold it in two and then again in two.
  2. In the one of the two pockets add 3 tablespoons of chicken and serve.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/whole-wheat-pockets-stuffed-with-chicken-avgolemono/