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Chicken with Leeks, Greek yoghurt and kafkalithres pesto

 

Christos Anesti and chronia polla.  This is our wish after Easter which means Christos Anesti (Christ has risen) and may you live for many years.

Today, Monday after Easter it is still a public holiday here in Greece.  I wanted to cook something light with ingredients I had at home as all the shops are closed today.

It’s a very easy dish which can be whipped up in no time and very delicious.   Last week when we were fasting, I made a vegan pesto with Kafkalithres and Myronia and used it to make Spaghetti aglio e olio with courgettes and spinach using the same pesto.

I then stored it in the deep freezer and today I used about 1/4 of what was leftover.

If you live in Greece, I urge you to try these herbs as they give an amazing taste to food, otherwise you can still use any other pesto you like which will, of course, give a different taste.  The leeks add a delicious sweet flavour and of course the addition of Greek creamy yoghurt in the end makes it even more delicious and creamy.

While I was boiling water for the rice I added one bio vegetable bouillon in the water and used 1 ladle of this broth to cook the chicken but you can use any broth you like or just water.

I have a small note on garlic, which I discovered accidentally, while giving instructions to my son who lives in England how to cook.  In my recipes I have never used more than 2 cloves of garlic.  My son explained to me that in England he used 5 – 6 cloves and they don’t even taste like garlic.  Greek garlic is very strong and 1 clove is enough to send even the dracula away he said 🙂   So, this explains why I was wondering how people can use so much garlic.  My point is that you should adjust ingredients according to their taste and flavour.

 

Chicken with Leeks, Greek yoghurt and kafkalithres pesto, recipe by Ivy

Preparation time: 15 minutes

Cooking time:  15 minutes

Serves: 4

Ingredients:

700 grams skinless chicken breast, cut into thin slices

1/3 cup olive oil

1 large leek, finely chopped

3 spring onions, finely chopped

2 cloves garlic, finely chopped

½ cup white dry wine

Salt and freshly grated black pepper

Kafkalithres and myronia pesto (about 3 tbsp)

1 ladle (about 1 cup) vegetable or other stock or water

1 heaped tablespoon Greek yoghurt

Directions:

In a large, heavy, skillet with a cover, heat the oil over high sauté the chicken on both sides, for  at least 5 – 6 minutes.

Add the leeks and spring onions and sauté for a few minutes.  Then add the garlic and sauté  until starting to soften, then add the wine.

Add salt and pepper and  pesto and mix.

Add the vegetable or other stock and  cover with the lid.

Cook until the chicken is fork tender, about 15 minutes.

Uncover and mix in Greek yoghurt.

Serve with rice of pasta.

 

Recipe adapted for Gallbladder Diet:

Disclaimer:   I’m not a doctor, I’m not a surgeon and I’m not a dietician.  Each person may have different symptoms, so please consult your doctor before following this diet.

Kopiaste and Kali Orexi,

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14 Responses

  1. A splendid and mouthwatering dish! Very spring-like and refined tasting.

    Cheers,

    Rosa

  2. Wow!!!What a delicious chicken dish,Ivy! Full of flavor and I love the idea to serve it with rice to soak of that sauce!

  3. […] Chicken with Leeks, Greek Yoghurt and same Pesto […]

  4. Makes me hungry..super delicious dish..

  5. Very nice dish, Ivy. I agree with you on the garlic note. I am actually very proud of me, because for the past several months I have been using garlic from my little garden 🙂

  6. Nice and flavorful dish Ivy…like the creamy texture of the chicken over the rice…
    Very tempting picture as well 🙂
    Thanks for this recipe and hope you are having a great week!

  7. I never heard of those herbs before! The chicken looks rich and delicious! I like the creamy mix of yogurt and pesto.

  8. Beautiful dish, so light and elegant. The picture is really appetizing. You are totally right about garlic, here in the UK the imported garlic we get is almost flavourless, while in Italy (and I’m sure in Greece as well) it is way more pungent. Here I can chop garlic and I won’t even be able to smell it on my hands!

  9. A delicious dish I would love to taste! Thanks Ivy for the recipe. Χριστός Ανέστη!

  10. Beautiful dish, Ivy! I LOVE leeks and pesto is great on pretty much everything.

  11. Hi Ivy, I see you are still using that kafkalithres pesto we exchanged notes about the other day. I want to try that herb someday, I’ll put it on my list of things to do when I visit Greece some day. Are the winter months the only time it is available?

    • Ivy

      Yes unfortunately, only during winter and early spring.

  12. Wow, only 2 cloves of garlic. Greek garlic does sound very strong! It is definitely an important point about adjusting ingredient quanitities. Sounds like a very tasty dish with rice.

    -Jean

  13. Kristine

    Wow!This looks so good. First thing it is a healthy option because you use chicken breasts and I love how herb pesto is added to add a fresh flavor to it. I will try to cook this at home.

  14. Wow! That’s a really great recipe to try! Thanks for sharing! BTW, I’ve written an article on how to make Greek youghurt, I hope it can be useful addition to your recipe: http://shushanik.hubpages.com/hub/Greek-Yogurt-Recipe

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