Mediterranean Herb-Infused Chicken Rolls with Vine Leaves & Galotyri

Known in Greece as 'Kotopoulo me Ampelofylla kai Galotyri,' this dish celebrates the harmony between delicate vine leaves and tender chicken. Wrapped tightly and infused with aromatic herbs, this Mediterranean specialty is baked to perfection and finished with the creamy tang of Galotyri cheese. Traditional to Greek cuisine, it evokes the flavors of rural landscapes where vine leaves have been used for centuries as natural wrappings to preserve moisture and impart subtle earthiness. This dish is ideal for festive gatherings or casual dining, embodying the heart of Greek culinary heritage.

Time to complete

Prep

30min

Cook

1h

Wait

15min

Total

1h 45min

Ingredients (Makes 4 portions)
  • 250 g (8.8 oz) vine leaves, either from jars or fresh
  • 700 g (1.5 lbs) chicken breast fillet, cut into 3 cm (1.2 in) cubes
  • 1 bunch spring onions, finely sliced
  • 1 bunch fennel or dill, finely chopped including tender stems
  • Leaves from 1/2 bunch fresh mint
  • 200 g (7 oz) Galotyri cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 40 ml (1.3 fl oz) lemon juice
  • 70 ml (2.4 fl oz) olive oil
Nutrition Information (per 100g)
  • Calories: 165
  • Fat: 8.5
  • Protein: 18.3
  • Carbohydrates: 3.7
  • Fiber: 1.2
Directions

Blanching the Vine Leaves

  • 1. Bring a pot of water to a vigorous boil. Immerse the vine leaves and blanch for 30 seconds to 1 minute until softened. Remove and drain on paper towels.

Preparing the Baking Base

  • 2. On a flat surface, layer a 35 x 75 cm (14 x 30 in) sheet of aluminum foil and place an equivalent-sized parchment paper on top. Arrange the blanched vine leaves, slightly overlapping, leaving a 5 cm (2 in) border.

Assembling the Filling

  • 3. Preheat the oven to 180°C (350°F). Season the chicken cubes with salt and black pepper and distribute them evenly over the vine leaves. Sprinkle sliced spring onions, chopped fennel or dill, and mint leaves over the chicken. Drizzle with half of the olive oil.

Rolling & Baking

  • 4. Carefully fold the vine leaves over the filling to create a compact roll. Wrap first in parchment paper, then in aluminum foil for a secure seal. Place the roll in a snug-fitting baking dish and add 120 ml (1/2 cup) hot water to the dish. Bake for 1 hour, adding more water if necessary.

Resting & Serving

  • 5. Turn off the oven and allow the roll to rest inside for 15 minutes. Unwrap and slice into four portions. Spread Galotyri cheese onto each plate, place the chicken slices atop, and drizzle with the remaining olive oil and lemon juice before serving.
Cookix's Secrets

Alternative Cooking Method

  • Grill wrapped parcels instead of baking for a smoky dimension.

Cooking Optimization

  • For extra tenderness, marinate the chicken cubes in olive oil, lemon juice, and herbs for at least 1 hour before assembling.

Healthier Option

  • Substitute Galotyri cheese with strained Greek yogurt for a lighter version.

Presentation

  • Serve with freshly baked pita or rustic bread to soak up the flavorful juices.

Seasonal Tweaks

  • In winter, replace fresh herbs with dried versions for a deeper flavor.