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Chicken Fillet Stuffed with Kefalotyri Cheese & Bacon

For the chicken:
  • 4 chicken fillets skin off and bone less
  • 4 large sticks kefalotyri cheese
  • 2 bacon slices
  • 2 table spoons chopped fresh coriander leaves
  • Salt and pepper
  • 4 table spoons white wine
  • 4 table spoons butter

For sauce:

  • 1 table spoon butter
  • ½ chopped onion
  • 200 ml chicken stock
  • ½ liter fresh cream
  • ½ glass white wine
  • 3 tea spoons french mustard
  • 5-6 tarragon leaves
  • Some colourfull pepper corns
  • Salt and pepper

For accompaniment:

  • 400 grams vegetables of your choice
  • 400 grams potatoes purre
  • Small salads


  • Scrach the chicken fillets and open them carefully in to butterfly shape.  Beat them lightly until they become flat.
  • Add salt and pepper and sprinkle with the chopped cilantro.
  • Wrap the cheese sticks with the bacon slices and place them in the middle of the fillets.
  • Close the fillets and place them in the oven.
  • Pour the wine and butter and bake in preheated oven for 35 minutes at 190 degrees.
  • As fillets are baked prepare the sauce.
  • Place a small saucepan on fire, heat butter and thoroughly wilt the onion lightly, add the mustard and cook for 1 minute.
  • Pour with the wine, let it almost be evaporated to pour the broth. Continue boiling until the broth to be reduce to ¼. Add the cream, tarragon and simmer until the sauce becomes thick.
  • Remove the fillets from the pan, cut them diagonally into 3-4 slices and serve over the mashed potatoes with vegetables.
  • Pour the sauce, sprinkle the peppercorns and decorate the fillets with small wisps of salad.

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