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Stromboli with Greek Inspired Chicken

 
Stromboli with Greek Inspired Chicken

Stromboli with Greek Inspired Chicken

Let me tell you a few things about already well-known Stromboli. Stromboli is a big roll filled with various cheeses, Italian meats, capicola, and bresaola or vegetables.

The dough traditionally used is Italian bread dough. I used my homemade pizza dough, and it was so good.

Stromboli with Greek Inspired Chicken

Why did I crossed two countries and put them into one dish? Well, the answer is quite simple, because I loved chef Michael Symon’s Greek Chicken.

Did I try to do it but without grilling and with chicken breasts? Yes, I did, but I loved it grilled even more.

All I can tell you that this chicken rocked my world. I added in my bun with a drizzle of hot sauce, placed it on my salad, mixed it with my garlic-olive oil pasta and it was really good!

Stromboli with Greek Inspired Chicken

This is one more way how to use this delicious marinated chicken. So for this stromboli, I used chicken breast and grilled it. It was incredibly delicious.

Update: I wanted to update this recipe for a while now. Test it again and re-shoot it. I just loved it so much that I went for it.

My family doesn’t like mushrooms as much as I do so they set that off a bit, however, the taste was absolutely incredible. I really want you guys to try this one because it will go on your weekly rotation.

chicken recipes

You can really fill it with whatever you want. Mushrooms are an amazing replacement for meat so if you are a veg person then by all means use veggies.

When I am creating recipes I am looking at ways to make them versatile so everyone could enjoy them.

I am not vegetarian, or vegan, I love everything so we tried making it different ways and taste testing. After all, that’s what’s recipe developer. I don’t like dumping a recipe on you without testing.

TAP HERE FOR MORE TASTY RECIPES

The first time I only used provolone cheese, however, after testing it, I feel like a combination of smoked provolone, mozzarella, and a bit of authentic feta makes a huge difference.

Obviously, I don’t eat regular gluten things dishes like pasta, pizza, or anything with dough, anymore, or at least not like I used to, but it was a pleasure retesting this recipe and bring back the memories of when I first made it.

fustion recipe with infulace of Greek and Italian cuisine

If you by any chance make my Stromboli with Greek Inspired Chicken tag me on INSTAGRAM @sandraseasycooking using hashtag #sandraseasycooking. I would love to see your tasty creations. Thank you so much for your love and support. <3

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Italian pizza roll

Stromboli with Greek Inspired Chicken

Yield: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 1 hour 55 minutes

Greek Chicken Stromboli

Ingredients

Dough:

  • 3 cups all-purpose flour
  • 1/2 tsp. Salt
  • 1 tsp. Sugar
  • 1 tsp. dry yeast
  • 8 oz Lukewarm water
  • 1/2 tsp. Oil
  • *You can use store-bought pizza dough

Chicken:

  • 2 chicken breast pieces (defrosted, if frozen)
  • 3 Tbs. olive oil
  • 1 tbsp. chopped mint
  • 1 tsp. dry Oregano
  • Lemon zest
  • Lemon juice from 1/2 of the lemon
  • 1/2 tsp. Salt
  • 1/2 tsp. Ground Black Pepper
  • 2 garlic cloves minced

Filling Per Roll:

  • 2 slices provolone cheese
  • 2 slices mozzarella
  • **Cooked/grilled Marinated Chicken
  • 1/4 onion minced or 1/4 tsp. onion powder
  • 3 mushrooms sliced and cooked, or use one from jar/can
  • 1-2 tbsp feta cheese (sheep milk)
  • 3-4 olives, sliced, large

Topping:

  • 1 Tbsp. Olive oil + unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon rosemary, optional, you may use parsley as well

Instructions

  1. In a large bowl put everything together for the pizza dough, mix and pour the water slowly while mixing it with a wooden spoon (or similar).
  2. Knead it with your hands for minutes until you form a ball. Add oil and spread it all over the dough.
  3. Cover and let it rise a room temperature for 30-45 minutes.

Chicken:

  1. In a large Ziploc bag or a bowl put all the ingredients for the chicken. Add chicken to the marinade and let the chicken marinate for 20 minutes.
  2. Take it out of the bag or bowl and cook/ fry on just a bit of oil until done.
  3. You might want to add onions and mushrooms with the chicken once it's almost done cooking.
  4. Let the chicken and mushrooms rest for the next 10 minutes on the plate while you prepare the dough.
  5. Once the chicken is rested slice in long strips.

Assembly:

  1. Preheat the oven to 375 Fahrenheit (190 C)
  2. Dust the work surface with a bit of flour and place the dough on.
  3. Roll into a large, thin dough sheet-just like you would pizza dough, but thinner (dough will rise while baking)
  4. Put Provolone cheese slices, chicken, mushrooms and onions, and roll.
  5. Once it's rolled, saute olive oil, garlic, and rosemary for a few seconds just to release the aroma and oil to get flavored.
  6. Brush the roll with the oil and drop evenly rosemary and garlic on top.
  7. Sprinkle with grounded Parmigiana cheese.
  8. Line the baking pan with parchment paper and bake for 35-40 minutes or until golden brown.
  9. Once it’s done let the Stromboli rest for 10 minutes before slicing it. Serve it with steamed asparagus and Greek Salad (tomatoes, olives, arugula, and dressing is same as a marinade)
  10. 10. You can put it in the fridge for up to 3 days-reheat before eating.

Notes

You can use pre-made pizza dough and save yourself time. You will need one pound of pizza dough, which you will split in half.

Where to find store-bought pizza dough:

  • The bakery side of the grocery store sometimes has it packed. those are made by bakers and they're freshly made.
  • Also, you can find pizza dough where you find cinnamon rolls or biscuits, in the fridge. They are in the fridge. Usually, I use one in the bag that says classic pizza dough.

See picture:

You can fill the Stromboli with any filling that you desire, even Nutella. You do not have to make one big stromboli, you make made few smaller ones especially if you have more people.

This amount of dough can make up to 4 small strombolis, however, I usually make two smaller.

 

 

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