After Patti left At Home to star her own bakery, Arlene had a lot of friends and guests join her in the kitchen to help cook. A frequent visitor was Jerry Countouris of Drew’s Family Restaurant. In this show from 2013, he makes Aegean chicken, which are chicken breasts stuffed with spinach and cheese, covered in a lemon sauce.
He walks Arlene through all the steps, including how to stuff the chicken and make the sauce. He also brings a few treats from the restaurant, including a Greek salad and a chocolate cake. Originally there was no recipe for either, but we decided to include simple instructions for a Greek salad for those who are interested.
Sadly, Drew’s Family Restaurant is now closed, but thanks to At Home, people can enjoy Jerry’s delicious cooking for years to come!
Aegean Chicken Breast
Ingredients
Stuffed Chicken Breasts
- 4 chicken breast halves, pounded and flattened
- 1/3 lb feta cheese, crumbled
- 1/2 cup grated Romano cheese
- 1/2 cup olive oil
- 1 lb frozen chopped spinach, thawed and strained
- 1 onion, finely chopped
- 1 Tbsp chopped garlic
- 3 stalks green onions, finely chopped
- 1 stalk fresh dill, finely chopped
- 1 stalk fresh parsley, finely chopped
Lemon Sauce
- 1/2 cup flour
- 1/4 stick butter
- 2 cups whole milk
- 1/4 cup fresh lemon juice
- 1/8 cup chicken base
- 2 large eggs, beaten
Instructions
- In a large tapered side pan, sauté garlic in olive oil until puffy. Add onions and sauté until clarified. Add in the spinach, green onions, parsley and dill and sauté until heated through. Once the vegetables are hot, add crumbled feta and grated Romano cheese. Stir the mixture until cheese is melted. Refrigerate until ready to stuff chicken breasts.
- Once spinach mixture has cooled fold into flattened chicken breast quartered and roll. Place stuffed chicken breasts into a glass pan with a little water and cook for 45 minutes at 350 degrees until browned and cooked through.
- Make sauce while chicken is baking.
- Combine flour and butter to make a roux. Heat the milk and chicken base until just before boiling. Add the roux once both items are ready until milk has a creamy texture. Slowly and carefully fold the sauce into the eggs and add the lemon juice. To serve, pour the sauce over the stuffed chicken breast and cooked rice. Makes 4 servings. Enjoy!
Basic Greek Salad
Ingredients
- 2 bags washed chopped romaine lettuce
- 1/2 small red onion, sliced thinly
- 1 red bell pepper, seeded, cored, and sliced into rings
- 1 green bell pepper, seeded, cored, and sliced into rings
- 4 scallions, cleaned and sliced thinly (optional)
- 1 medium-sized cucumber, sliced thinly or chopped into small pieces
- 4 oz crumbled feta cheese
- 1/2 cup pitted kalamata olives
- 1/2 tsp dried oregano
- red wine vinegar
- extra virgin olive oil
- salt & pepper, to taste
Instructions
- In a large bowl or on a wide platter, spread romaine lettuce. Top with onion, pepper. and cucumber slices. Sprinkle with scallions, olives, feta cheese, and oregano.
- Sprinkle salt and pepper over the salad, to taste. (Start with about a 1/4 tsp each). Drizzle olive oil and red wine vinegar on salad. Toss and serve. Enjoy!
- Note: This is just a basic salad. You can adjust it however you like to fit your tastes. Add more ingredients or leave out ones your family doesn't like. It's all up to you!
Transcript
The transcript from this program is not available.
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