Frixos Demetriades
I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
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.
