Smoked Chicken and Almond Dolmades Recipe

Name: Smoked Chicken and Almond Dolmades
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dipping Sauce; 2 teaspoons cornflour; 3/4 cup chicken stock; 1 egg, separated; juice of 1/2 lemon; salt and pepper, to taste; Filling; 2 medium (300g) smoked chicken breasts, chopped; 250g block PHILADELPHIA Cream Cheese, softened; 1 tablespoon smoked almonds, roughly chopped; grated rind and juice of 1 lemon; 2 teaspoons chopped fresh chives; 2 teaspoons chopped fresh parsley; 24 vine leaves, rinsed, patted dry, any stems removed

Servings: persons

Dipping Sauce
2 teaspoons cornflour
3/4 cup chicken stock
1 egg, separated
juice of 1/2 lemon
salt and pepper, to taste
Filling
2 medium (300g) smoked chicken breasts, chopped
250g block PHILADELPHIA Cream Cheese, softened
1 tablespoon smoked almonds, roughly chopped
grated rind and juice of 1 lemon
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
24 vine leaves, rinsed, patted dry, any stems removed

1
Blend cornflour with 2 tablespoons stock then combine with remaining stock in small saucepan.
2
Bring mixture to the boil, stir until thickened, then remove from heat.
3
Whisk egg white in a small bowl until stiff peaks form.
4
Add egg yolk and whisk until combined.
5
Whisk in lemon juice, then stock mixture in a thin stream until combined.
6
Return to heat and stir without boiling, until slightly thickened.
7
Season with salt and pepper.
8
Cool.
9
Combine chicken, Philly*, almonds, rind, juice and herbs for filling, mix well.
10
Place 1 tablespoon of filling at the base of each vine leaf.
11
Fold sides of leaf into the centre and roll up to enclose filling.
12
Serve with dipping sauce.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Dipping Sauce, 2 teaspoons cornflour, 3/4 cup chicken stock, 1 egg, separated, and more.

Yes, Smoked Chicken and Almond Dolmades falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Chicken and Almond Dolmades

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions