Chamakos - Iliakos Gyros - Juicy chicken fillets and thighs full of color


The recipe is for 4 people.


  • 1/3 cup of Philadelphia cheese with garlic and vegetables
  • ¼ cup of roasted and chopped almonds
  • 3 tablespoons chopped parsley
  • 4 170gr chicken fillets cut in half
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper
  • 1 ½ teaspoon of butter


Tasty is not necessarily fattening and forbidden! I have two suggestions for low-calorie chicken, so you won’t feel guilty when you get up from the table…


  1. Toast the almonds in the pan where you will make the fillets, so as not to dirty 2 pans.
  2. In a bowl, mix the cheese with 3 tablespoons of toasted almonds and 2 tablespoons of chopped parsley.
  3. Make a horizontal slit in the chicken fillet to create a pocket. Fill the pocket with 1 ½ tablespoons of the cheese mixture. Close the pocket with a toothpick and season with salt and pepper.
  4. Heat the butter in the skillet over medium heat and cook the fillets for about 6 minutes on one side and 6 minutes on the other until done. You’ll know they’re done when the meat is white all the way through.
  5. Remove them from the pan, let them sit for 2 minutes and serve them sprinkled with the remaining almonds and parsley.