Pesto and Halloumi Chicken Fillets
Frixos Personal Chefing
Suitable for vegetarians
December 19, 2025
Pesto and Halloumi Chicken Fillets
Prep Time
10
mins
Cook Time
25
mins
Serves
3
Ingredients
- 3 Chicken Fillets, skinless
- 1 Pissourkotiko Traditional Goat & Sheep Halloumi, Charalambides Christis, sliced
- ½ Cup Pesto Genovese
- 2 Marmande Tomatoes, thickly Sliced
- 2 tbsp EVOO, Extra Virgin Olive Oil
- Handfull of Basil Leaves
- Balsamic Glaze, for serving
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Start placing one by one the chicken fillets on a cutting board lined with clingfilm. Cover with more clingfilm and pound to an even thickness of about 1.5cm.
- In the meantime, turn the oven on, 190°C, air-circulation and rack set at the middle.
- Add the pounded chicken fillets in an oven proof dish that has been lightly brushed with olive oil.
- Spread each fillet with a generous layer of the pesto and top each pesto-coated chicken fillet with 2 slices of tomatoes and season with salt and pepper.
- Add on top 3 slices of halloumi and place in the preheated oven cooking for about 25’ or until the chicken is cooked through (internal temperature 75°C). For a golden finish, broil for 2-3’ just before the chicken is done.
- Remove cooked chicken from oven dish and arrange on a serving plate. Top each chicken fillet with fresh slices of tomato and with fresh chopped basil. Drizzle on top with balsamic glaze and serve immediately.
