Chicken Stuffed with Katiki and Cappers

The Greek traditional cheese katiki adds a light creaminess to the chicken breast and combined with  the capers transforms the chicken to something extra special.

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2 chicken breasts
250 gr katiki (a kind of spread made of cheese and yogurt)
the whites of 2 eggs
2 tbs capers
fresh basil
1 red pepper
1 yellow pepper
olive oil
balsamic vinegar


  • Beat egg whites lightly
  • Finely chop capers

1.  Slit the chicken breasts in half and dab them lightly with a mallet to make lean.

2.  Sprinkle salt and pepper according to taste.

3.  Cream the cheese, egg whites, cappers, basil, salt and pepper, to make a creamy paste.

4. Spread the paste evenly on both chicken breasts and then roll them up in aluminum foil. Place them in boiling water for 20 min.

Pepper sauce

  • Roast the peppers and remove skin.
  • Blend peppers (first the yellow ones and then the red) with a touch of olive oil, salt, pepper and balsamic vinegar.

5.  Slice the rolled chicken breasts (thick slices) and serve adding a spoonful of yellow pepper sauce in the middle, 2 spoonfuls of red pepper sauce all around the plate and finely garnish with fresh basil.

Main ingredient: