A Match Made in Heaven! Crispy chicken and gooey halloumi, coated in a sweet and savoury carob syrup sauce, all in one delicious dish? Yes, please! This Hasselback Chicken halloumi recipe is the perfect way to enjoy these two classic ingredients together. It’s also incredibly easy to make, making it a weeknight favourite.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Chicken Halloumi Hasselback
Servings: 2 People
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.
Video
We prepare the sauce by mixing the carob syrup
with the Dijon mustard,
oil,
dry mint and chili flakes,
salt, pepper
mix and keep aside.
Cut the halloumi in slices.
slice the fillets to 1cm intervals
place each slice of the halloumi in the chicken fillet’s slits.
Brush the sauce all-over them making sure that the sauce also gets in the slits.
Air-fried for 18’ at 185° C.
