Chicken Spirals on Ciabatta are a Gourmet Brewpub Favorite

Enjoy a gourmet brewpub meal at home! This fancy yet casual dinner starts with dairy-free chicken spirals braised in lager and filled with a garlic and sun-dried tomato spread. They’re served on ciabatta with a quick Dijon-lager mayo, and include a side of your own “housemade” beet chips. Grab a pint and dig in!

Special Diet Notes: Chicken Spirals

By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, and soy-free.

Anita Archibald

Dairy-Free Chicken Spirals on Ciabatta

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This flavorful meal is a true gourmet experience. The spirals are filled with a creamy garlic and sun-dried tomato spread, braised i lager, and served with a dijon-lager mayo and beet chips!

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4 servings

Course: Entree

Cuisine: American

Calories:

Ingredients Method

Ingredients

  

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Chicken Spirals with Garlic Sun-Ripened Tomato Filling

• ½ cup plain dairy-free Greek-style or thick yogurt
• ½ cup sun-dried tomatoes in olive oil
• 2 tablespoons crushed garlic
• ½ cup golden Greek pepperoncini
• ½ tablespoon oregano
• 1 teaspoon sugar
• ½ teaspoon sea salt
• 1 large boneless skinless chicken breast
• 3 tablespoons extra-virgin olive oil
• ½ cup Lime Pale Lager or preferred lager
• ½ sweet Vidalia onion sliced in rings

Crispy Beet Chips

• 2 large beets one yellow and one red
• Olive oil

Dijon Beer Mayo

• 2 tablespoons plain dairy-free creamer
• 1 large egg yolk
• 1-1/2 tablespoons Lime Pale Lager or preferred lager
• 1 teaspoon honey Dijon mustard
• ¾ cup extra-virgin olive oil
• Freshly cracked black pepper

To Serve:

• 1 olive ciabatta loaf
• Fresh basil leaves
• Pine nuts
• 2 tablespoons diced roasted sweet pepper strips drained

Method

 

For Garlic Sun-Ripened Tomato Filling:

1. In blender, puree yogurt, sun-dried tomatoes, garlic, pepperoncini, oregano, sugar and salt until smooth.
2. Slice chicken breast in half, lengthwise, making sure not to cut all the way through. Pound chicken between two sheets of parchment paper until flattened. Spoon a few tablespoons of garlic sun-ripened tomato filling all over chicken and roll jelly-roll style, securing with toothpicks.
3. In non-stick skillet, over medium-high heat, add oil and then chicken roll. Brown on all sides, reduce heat to medium, cover with lid and add 1/2 cup lager and onion rings, allowing roll to simmer for 30 minutes or until cooked through. Slice roll to reveal spiral filling. Pour pan juices in cup and set aside to drizzle over chicken spirals once sandwich is assembled.

For Crispy Beet Chips:

1. Use mandolin to slice beets into 1/16 inch thick slices. Toss with oil and place on parchment lined cookie sheet, stacking another sheet on top acting as a lid. Place in preheated oven set to 350ºF and roast for 20 minutes. Remove upper cookie sheet, rotate bottom sheet and bake another 15 - 20 minutes. Remove beet chips as they become crisp and darker around the edges. Cool on wire rack to allow them to crisp up.

For Dijon Beer Mayo:

1. Mix egg yolk, mustard and beer in a bowl adding oil a little drizzle at a time, whisking (by hand) constantly. Keep whisking until desired mayo consistency is reached. Add Barista Style Coconut Creamer.

To Serve:

1. Slice olive ciabatta in half, and in half horizontally. Layer some beer braised onions followed by 3 chicken spiral slices, a few teaspoons of pan juices, basil leaves, mixed greens, diced red pepper, pine nuts and some freshly ground black pepper. Repeat with other half of olive ciabatta to make second serving.
2. Side with the yellow and red beets chips along with some dijon beer mayo for dipping. Bon Appetit!

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