Main Courses
Halloumi Stuffed Chicken Breasts
Serves 4
Ingredients
- 1 pkg (7-10 oz) Pittas Halloumi cheese
- 2 boned, skinned whole chicken breasts
- 1/2 cup olive oil
- 2 minced garlic cloves
- 1 teaspoon dried marjoram or oregano
- 1 tablespoon chopped fresh mint leaves
- 1 cup bread crumbs
Method
Cut 3/4 of the Halloumi cheese into 8 strips. Finely grate the rest and set aside.
Divide each chicken breast in half, put each half between 2 sheets of plastic wrap and pound them with flat side of a mallet until about 1/4-inch thick.
Combine 1/4 cup of the olive oil, garlic and herbs. Spread the mixture generously across each piece of chicken, then lay a strip of Halloumi over it. Fold the chicken over the filling, then roll it up to form a closed bundle.
In a shallow plate, combine grated Halloumi with the bread crumbs. Put the remaining olive oil in a small bowl and dip each bundle in oil, then roll it in breadcrumb mixture until well coated.
Place bundles in greased baking pan, drizzle over them any remaining oil, cover and refrigerate at least 1 hour and up to 1 day.
Preheat oven to 400 ºF and bake 20 minutes or until slightly golden.
Transcribed from the PittaS recipe booklet halloumi, the cheese that grills!, page 31. Published as written.
Made with PittaS halloumi. For pan, grill and barbecue technique see our guide to cooking halloumi, and for keeping it before you cook it, our notes on storage and shelf life.