Stromboli Filled with Mediterranean Chicken
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: American
Ingredients/ Συστατικά
For the Chicken
  • 400 gr. / 14 oz. chicken fillet, cut is small cubic pieces
For the Dough
  • 2 cups sourdough starter
  • 1 cup hot tap water
  • 5 cups all-purpose flour
  • 2 tsp salt
  • 1 tsp instant yeast
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp dried onion
  • 2 tsp dried garlic
For the Chicken Marinade
  • ½ cup dry white wine
  • ½ cup juice anything you have in your fridge, I used a multi fruit one
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried onion
  • ½ tsp dried garlic
For the Marinara Sauce
  • 1 can 400 gr. / 14 oz. of tomato puree
  • ¼ cup water
  • 1 tbsp sugar
  • 1 tsp olive oil
  • ¼ tsp lemon juice
  • ¼ tsp salt
  • ¼ tsp oregano
  • ⅛ tsp basil
  • ⅛ tsp thyme
  • ⅛ tsp garlic powder
For the Chicken Sauté
  • Salt and pepper
  • Sprinkle of dried oregano, basil, onion and garlic
For the Fresh Tomato Salsa
  • 4 tomatoes
  • 2 tbsp chopped parsley
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tsp sugar
  • ½ tsp dried estragon
For the Filling
  • The chicken pieces
  • The Fresh tomato salsa
  • 250 gr. / 9 oz. boiled broccoli, chopped
  • 4 cups of any yellow cheese, grated
  • 2 cups of grated parmigiano reggiano
  • 1 egg + 1 tbsp water whisked together
Instructions/ Εκτέλεση
Chicken Marinade
  1. First we make the marinade by adding all the ingredients in a glass bowl.
  2. Add the chicken pieces and refrigerate for two hours up to overnight.
For the Dough
  1. Second, we proceed with the dough, so as to let it rest.
  2. If you don’t have sourdough starter, you can use any pizza or bread dough you have in your recipe files.
  3. You can also make the dough the day before and store it in the fridge.
  4. Or you can make the dough several days before and put it in the freezer.
  5. If you decide to follow the last method, you should let the dough thaw and then start working with it.
  6. Put all the ingredients in your mixer bowl and mix until they are completely incorporated about 5 minutes.
  7. Set aside while you make the rest.
For the Marinara Sauce
  1. In a small saucepan, put all the ingredients and bring to boil.
  2. Reduce fire and let simmer for 15 minutes.
  3. Remove and set aside.
For the Fresh Tomato Salsa
  1. Cut the tomatoes in cubes and deseed them.
  2. In a small saucepan, put all the ingredients including the tomatoes.
  3. Bring to boil and then reduce heat to medium and boil for 5 minutes.
  4. Set aside.
For the Chicken Sauté
  1. In a skillet in medium/high heat add the chicken pieces and discard the marinade.
  2. Add the salt, pepper and herbs and sauté until it is cooked.
  1. Divide the dough, the tomato salsa, the chicken, the cheeses and the broccoli in 4 equal parts.
  2. Take one piece of dough and work with hands or with a pinning roll and make a rectangular dough about 30 cm X 20 cm / 12 in. X 8 in.
  3. Spread ½ cup of the yellow cheese in the center of the dough along its longer side leaving a space left and right about 2 cm / 0.5 in.
  4. Spread the first part of chicken on top again leaving space.
  5. Add the broccoli and on top the tomato salsa.
  6. Finally spread the rest ½ cup of the yellow cheese and the ½ cup of the parmigiano reggiano.
  7. Move the side that is towards you to cover and bring the other side to fold on the first one.
  8. Pinch the dough to seal and fold also the two sides left and right to seal too.
  9. Take it with your hands carefully and place it in a big baking pan covered with parchment paper with the side that has the seam downwards.
  10. Repeat the same procedure for all the rest three strombolies.
  11. Brush them all with the egg wash and place them in a preheated oven at 200° C / 400° F.
  12. Bake for about 20 minutes.
  13. Remove from the oven sprinkle some grated cheese on top and place them again in it.
  14. Leave it for a few minutes until the cheese melts and takes a nice golden color.
  15. Remove from the oven; let it rest for five minutes and then start to serve.
  16. You can serve it with the marinara sauce on the side.
Notes/ Σημειώσεις
Recipe for the dough adapted from King Arthur's
Recipe by Culinary Flavors at