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”.
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.
