Chicken Halloumi Hasselback | Charalambides Christis
FrixosPersonalChefing
November 15, 2023
Chicken Halloumi Hasselback!
Prep Time
10
mins
Cook Time
20
mins
Serves
2

Ingredients
- 2 Chicken Breast Fillets, skinless
- 1 Pissourkotiko Traditional Sheep Halloumi, Charalambides Christis
- 1 tsp Dry Mint, ground
- 1 tbsp Dijon Mustard
- 2 tbsp Carob Syrup
- 2 tbsp EVOO, Extra Virgin Olive Oil
- 1 tsp Sweet Chili Flakes, ground
- 1 tsp fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Prepare the sauce by mixing the carob syrup with the Dijon mustard, oil, dry mint and chili flakes, salt, pepper and keep aside.
- In the same way that you would cut the famous ‘Hasselback Potatoes’, place each fillet of the chicken breasts on a cutting board and slice it to 1cm intervals and keep aside. Repeat with the rest of the fillets.
- Cut the halloumi in slices and place each slice in the chicken fillet’s slits.
- Place the chicken fillets in the basket of an Air-Fryer and brush the sauce all-over them making sure that the sauce also gets in the slits. Cook for 18’ at 185° C.
- Serve with rice mixed with fresh coriander, spring onions and capers.