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Stuffed Chicken Breasts with Pesto and Chicken Fajitas with leftovers

Although I’ve stopped going to the gym since the beginning of this month as the weather has been very hot,  most of the mornings we have been going to the beach for swimming.   However, I still want to get some more exercise and there was a great offer on home treadmills which are pliable, so a few days ago our treadmill arrived and hope that now the  whole family can benefit and get some exercise at home any time we like, until autumn, when I hope to start going the the gym again.

However, I  have not stopped my diet and chicken is now the meat we eat the most as well as fish.  I love cooking it in parchment paper as it keeps the meat tender and juicy, so I try and find new flavours so that it will not turn into a boring meal.

Since I had a lot of cilantro, I made it into a pesto and have it in the deep freezer to use whenever I need it.    When the pesto is frozen it can easily be cut into slices and when it melts during cooking,  it’s taste and aroma is infused into the chicken breasts.  For the rest of the family, who are not on diet together with the pesto, I added some halloumi and pasto Lakonias, which is smoked pork, which I made early April.  Pasto and halloumi are a great addition but they are not necessary in the recipe or you can substitute it with some other kind of cheese and smoked charcuterie.

Chicken Breasts Stuffed with Cilantro Pesto, Pasto and Halloumi, Recipe by Ivy

Preparation time: 10 minutes

Cooking time:  30 – 40 minutes

Serves: 5


  • 5 boneless, skinless chicken breast halves
  • Salt and freshly ground black pepper
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon tarragon


  • 5 tablespoons cilantro pesto
  • 5 slices halloumi or graviera or feta (optional)
  • Pasto Lakonias (optional) or lountza


With a sharp knife cut the chicken breasts open.

Combine all the seasoning together and massage the chicken breasts.   Place a tablespoon pesto on each chicken breast, (if it is frozen cut a thin slice about 1 cm thick and 5 cm long), add some pasto and a slice of halloumi.  Fold and secure with a toothpick.

Line a baking tray with a large piece of parchment paper, big enough to cover the chicken.  Put the chicken breasts on the parchment paper and cover.

Preheat oven at 180 C/350 F and bake for about 30 to 40 minutes, depending on how well cooked you want it.

Transfer the chicken to a cutting board and let it rest for 5 minutes.

Slice the chicken into medallions and serve immediately with a salad and some Yoghurt Mustard Sauce.

Although I plan a meal for the whole family, some times the boys eat out with their friends, so I had some leftover chicken breasts and in the evening I made some fajitas.

Since we don’t have any sour cream in Greece, I usually serve fajitas with katiki, a Greek cream cheese, but as this was not planned, I did not have any  at home, so I served it with the Yoghurt mustard sauce, which turned out to be great.

Chicken Fajitas with leftover chicken – Recipe by Ivy

Preparation time: 5 minutes

Cooking time: 10 minutes

Makes:  6


  • 6 tortillas
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons olive oil, divided
  • 2 leftover cooked chicken breasts
  • 6 button mushrooms
  • 1 cup bell peppers (various colours)
  • 1 cup of mixed frozen vegetables
  • Salt and freshly ground black pepper
  • 1 pinch of harissa or hot paprika or chili
  • A pinch of cumin
  • ½ tsp oregano

Yoghurt Mustard sauce

  • 1 Greek yoghurt 2%
  • 1 clove garlic
  • A pinch of salt
  • 2 tablespoons mustard


To prepare yoghurt sauce:   Pound the garlic with a pinch of salt in a mortar and pestle.  Mix in the yoghurt together with mustard.

Steam the frozen vegetables in the pressure cooker for five minutes and set aside.

Meantime, in a non stick frying pan heat one tablespoon olive oil and sauté the onion and garlic until translucent.  Add the mushrooms and sauté for a couple of minutes and then add the peppers and the steamed vegetables.   Mix and cook for one minute.  Finally, add the cooked chicken and seasoning and mix. Set aside.

In a sautéing pan add another tablespoon olive oil and put the tortillas in.  Cook on one side and then turn over.  Add the filling with the chicken and vegetables, fold and cook for another 1 minute.

Serve with some yoghurt mustard sauce.

Kopiaste and Kali Orexi!!

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18 Responses

  1. Cakelaw

    This looks delicious Ivy. I'd come to dinner at your place any day.

  2. Marvelous! Holiday food.



  3. I must start a diet strictly too, but i too much love my sweets, i admire you fo doing the diet , the dish looks so so good.
    My recent post Fresh Tomato Soup and a Picnic

  4. that looks delicious! especially the salad with the stuffed chicken! YUMMS. makes me hungry NOW! and its almost 3am here. not the best idea to visit your site with an empty stomach eh?? all your fault!! hehe im just joking. 🙂

    My recent post Delice Oncuilles Cup Noodles

  5. YUM! I only eat chicken in Greece – it's 200% better than the majority of the crap we have here in California and now you have made me remember how good it is over there. You are so creative with that fajita too! Sweet sauce!
    My recent post The Best Yet: Pizzeria Ortica, Costa Mesa

  6. Both dishes makes me hungry, am craving for fajitas rite now..

  7. Looks fabulous… nice click..

  8. I too eat fish and chicken very often these days….the stuffed chicken breast does look very light, yet very flavourful (with feta and pesto)!
    My recent post Zucchini Chicken Omelette

  9. This looks lovely. Thank you for stopping by my blog. 🙂

  10. Un menu d'été comme je les aime.
    A bientôt.

  11. le poulet farci au pistou me fait drôlement saliver, j'ai bien aimé la recette
    ça doit être délicieux, à tester
    bonne soirée

  12. Great dish with the stuffed chicken breast..especially the halooumi and pasto! (mmmm…I love pasto but in very small amounts). The fajitas are very creative too Ivy. That mustard sauce sounds divine.

  13. This looks fabulous! Love the photo!

  14. So healthful looking…the entire presentation.
    My recent post Char Kway Teow in Opeh (Betel Nut) Leaf

  15. I love halloumi. My parents will go to Cyprus next month to see our relatives there and for a baptism and I will ask them to bring me some when they come back.
    My recent post Smothered Chicken Breasts

  16. Eva

    Love chicken any way it is cooked.

  17. I wonder if we carry this Greek smoked pork here in Beirut, ’cause it sounds good! and more interesting than plain boiled ham! Love the idea of cooking the chicken in parchment, I have never trie this method. Looks like you are keeping your diet from turning into blandness!

  18. I'm not a huge fan of cilantro, but I would love these with traditional basil pesto (and halloumi of course!). Good idea to use the leftovers for fajitas!