Chicken “Kaisarias” – Stuffed with Kasseri Cheese & Pasturma

5 from 1 vote

Inspired by the filling for a savory phyllo pie called Pita Kaisarias, this chicken dish is tangy and bold, and easy to make!

5 from 1 vote

Chicken “Kaisarias” – Stuffed with Kasseri Cheese & Pasturma

By Diane Kochilas

Prep Time 15

Cook Time 30

Servings

Cheese, Chicken & Poultry, Main Courses, Recipes

Prep Time 15

Cook Time 30

Servings

Cheese, Chicken & Poultry, Main Courses, Recipes

Ingredients

4 boneless skinless chicken breasts
4 tbsp. chopped parsley
1 1/3 cup coarsely grated kasseri cheese
12 thin slices of pasturma spice paste removed, coarsely chopped
Salt and pepper
2 tbs. butter
2 tbs. extra virgin Greek olive oil
1 cup white wine
½ cup . chicken broth
Juice of 1 lemon
2 fresh tomatoes diced

Instructions

Preheat oven to 350F/180C .
Cut excess fat from the breasts.
Melt half the butter in a heavy skillet and saute the breasts well browned. Transfer to a plate to cool.
In a separate bowl, mix together the parsley, pasturma and cheese. With a sharp paring knife, make a slit in the fattest side of each breast, to form a pocket. Fill with cheese mixture, pressing to close well. Secure if necessary with sturdy toothpicks.
Salt the chicken lightly on the outside.
Transfer the chicken to an oiled baking dish. Drizzle with the pan juices from sauteeing, and pour in the broth and wine. Add the lemon, pepper and tomato. Bake for 25-30 minutes.
Remove from the oven and pour off the juices from the baking pan, transferring them to a frying pan. Add the remaining butter and simmer until the juices are reduced by half and lightly creamy.
Serve the chicken and drizzle with the reduced pan liquid. Garnish with diced tomatoes and serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Chicken “Kaisarias” – Stuffed with Kasseri Cheese & Pasturma