Greek Stuffed Chicken Breasts with Kasseri Cheese and Pasturma

Chicken Kaisarias w/ Pasturma and Kasseri

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


  • 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


  1. Preheat oven to 350F/180C .
  2. Cut excess fat from the breasts.
  3. Melt half the butter in a heavy skillet and saute the breasts well browned. Transfer to a plate to cool.
  4. 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.
  5. Salt the chicken lightly on the outside.
  6. 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.
  7. 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.
  8. Serve the chicken and drizzle with the reduced pan liquid. Garnish with diced tomatoes and serve.

Love chicken? Check out my online class “Wing It! – Great Mediterranean Chicken!

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