The Chicken Chronicles: Stuffed Grape Leaves

Stuffed Grape Leaves

1 package Gold ‘n Plump 90/10 Ground Chicken (*found at local Targets around the D.C. area)
1 cup Feta Cheese
1 large onion
2 cloves garlic (*finely diced)
Kosher Salt (*to taste)
Pepper (*to taste)
Olive Oil
10-12 Grape Leaves (*I used the bottled grape leaves making it easier to clean)

Carefully remove the grape leaves from the jar and unroll. In a large bowl, run cold water over the leaves to remove the brine. Drain and set aside. In a medium skillet, add in 2 tbsp. olive oil and bring to medium heat.  Add the onions and Gold ‘n Plump ground chicken to the skillet, cook until meat is browning and onions become translucent. Add the garlic to the skillet and season mixture with salt and pepper. Remove from heat and spoon mixture alongside the feta cheese into individual grape leaves. Roll the grape leaves into a cigar shape and fold in ends (*Google has multiple good resources for rolling grape leaves). Bake in the oven at 325 degrees for about 5-10 minutes or until leaves are just about to crisp. Serve.

*Johnna’s tip: I love ground chicken and Gold ‘n Plump’s ground chicken was tender enough to mesh well with my grape leaves. Grape leaves are sensitive and tear easily so it’s important that whatever you put inside not to have a rough abrasive texture. I also decided to think outside the box with my Gold ‘n Plump ground chicken, why not play with grape leaves?? Instead of sticking to the safety net of old spaghetti or chili, pair your ground chicken with grape leaves.

*Johnna’s 2nd tip: I paired with a rice vinegar sauce that literally took me two minutes- 1 part rice vinegar, freshly chopped cilantro, 1 dash of worchestshire sauce and 1 clove (diced) garlic. Serve.

Tags: chicken, Gold 'n Plump, grape leaves, ground chicken, recipe, recipes

Category: chicken, Product Review, Various Cooking Styles