Haloumi Stuffed Chicken Breast with a side of Stir-Fried Veggies

Mmmmmmmm it was almost 4 years ago now when this great little treasure of a dish crossed paths with me. You see I did a group cooking class with the fantastic caterers Simone and Le Ping Wong from Savoir fare (you really should check them out, they cater for all types of functions and budgets, I love them!!). Haloumi Stuffed Chicken Breast was one of the star dishes they taught us how to make.  It’s a perfect dish to use when entertaining guests or just as a family meal at home. This treasure has become quite the returning guest to our kitchen and for good reason. A mouth watering combination of Chicken, Haloumi Cheese and Prosciutto never wears out its welcome. The beauty of this dish is that you can adapt it to all the seasons, cooler weather serve it with your favourite warm vegetables & for warmer weather use it as the shining star to accompany fresh salads. The icing on the cake for me (excuse the pun) is the fact that you can prep it ahead of time, I’m talking 24 hours in advance (very handy when planning to entertain). You really want to try this dish out, I guarantee you’ll make it again!!!

haloumi chicken

You Will Need:

4 x 200g each chicken breast ( pictured above the chicken breast I used was 400g, it just depends what’s available, cooking time/temp may need to be adjusted)

180g  Haloumi cheese cut into long fingers approx. 45g each ( or as much as you like the look and taste of)

8 slices of Prosciutto – 1mm thickness (depending on the size of your chicken breasts you may only need 1 slice of prosciutto but for the bigger breasts I like to use 2 slices).

Pepper

Haloumi cheese

1. Cut an incision into the breast using a sharp pointy knife. (see picture below)

Incision

2. Slide Haloumi finger into chicken.

haloumi in chicken

3. Wrap prosciutto around middle of chicken (you may need a second slice of prosciutto if your chicken breast is larger than 200g)

Prosciutto

prepped chicken

4. Pepper chicken breast and sear on both sides (sear the joined side of the prosciutto first)

searing join

2nd side seared

5. This is the point where you can set aside to cool a little and place in fridge for up to 24 hours (if you’re prepping in advance) just remember to allow for the cooking time.

OTHERWISE keep going with the following steps.

6. Bake in oven for approx. 45mins at 180 C ( they may take longer if your chicken breasts are on the larger side) as I am not a Chef I usually cut one of the breasts to make sure they are cooked through, another option is using a meat thermometer to check the temp, 74 degrees C is minimum internal temperature recommended for cooked chicken breast see here.

ready for oven

post baking

7. Slice and serve with your choice of vegetables or salads, this time around I used a batch of my easy Stir Fried vegetables which I have incorporated below. I like to pop a drizzle of Caramelised Balsamic dressing over the sliced chicken, it gives a great balance to the flavours.

sliced haloumi chicken

Zamama’s Stir -Fried Veggies

Stir Fried Veg

You will need:

1 clove garlic crushed

1 onion chopped

5 cups chopped/sliced vegetables  (I used a selection of fresh corn cut from the cob, carrots, zucchini, kale, broccoli, cauliflower, squash, capsicum, snow peas, bok choy )

150g natural cashew nuts (optional)

1 heaped Tablespoon powdered beef stock

1 dessert spoon fish sauce

1 1/2 Tablespoons soy sauce

2 Tablespoons oyster sauce

1 Tablespoon honey

Chilli flakes or fresh (optional)

Pepper to season.

raw veggies

additions

1. Add approx. 1 Tablespoon olive oil to a wok or frying pan

2. Add onion (optional chilli) and cook over a medium heat to soften ( approx. 1 min)

3. Add all Garlic and Vegetables except for the snow peas and bok choy (they don’t need as long ). Increase heat to high.

4. Stir/toss to combine with onion.

5. Add all liquids and work through the vegetables, cook a further 4-5 minutes. Taste!!!!! You may need more of the flavouring additions depending on how salty or sweet you like your food. It’s all just a matter of experimenting.

6. Add snow peas, bok choy and optional cashew nuts stir through for 1 minute and turn off heat.

7. Serve with your preference of any meat or just enjoy as is.

plated up with balsamic

Bon Appetit!!!!

The picture free Recipe for Haloumi Stuffed Chicken Breast

You Will Need:

4 x 200g each chicken breast ( pictured above the chicken breast I used was 400g, it just depends what’s available, cooking time/temp may need to be adjusted)

180g  Haloumi cheese cut into long fingers approx. 45g each (but pretty much use as much as you like the look and taste of)

8 slices of Prosciutto – 1mm thickness (depending on the size of your chicken breasts you may only need 1 slice of prosciutto but for the bigger breasts I like to use 2 slices).

Pepper to season

Method

1. Cut an incision into the breast using a sharp pointy knife.

2. Slide Haloumi finger into chicken.

3. Wrap prosciutto around middle of chicken (you may need a second slice of prosciutto if your chicken breast is larger than 200g)

4. Pepper chicken breast and sear on both sides (sear the joined side of the prosciutto first)

5. This is the point where you can set aside to cool a little and place in fridge for up to 24 hours (if you’re prepping in advance) just remember to allow for the cooking time.

OTHERWISE keep going with the following steps.

6. Bake in oven for approx. 45mins at 180 C (it may take longer if  the chicken breasts are on the larger side) as I am not a Chef I usually cut one of the breasts to make sure they are cooked through, another option is using a meat thermometer to check the temp, 74 degrees C is the minimum internal temperature recommended for cooked chicken breast see here.

7. Slice and serve with your choice of vegetables or salads, this time around I used a batch of my easy Stir Fried vegetables and I have shared my recipe below. I like to pop a drizzle of Caramelised Balsamic dressing over the sliced chicken, it gives a great balance to the flavours.

Until next time lovely ones…….

Zamamabakes

(Visited 9,560 times, 1 visits today)

Mmmmmmmm it was almost 4 years ago now when this great little treasure of a dish crossed paths with me. You see I did a group cooking class with the fantastic caterers Simone and Le Ping Wong from Savoir fare (you really should check them out, they cater for all types of functions and budgets, I love them!!). Haloumi Stuffed Chicken Breast was one of the star dishes they taught us how to make.  It’s a perfect dish to use when entertaining guests or just as a family meal at home. This treasure has become quite the returning guest to our kitchen and for good reason. A mouth watering combination of Chicken, Haloumi Cheese and Prosciutto never wears out its welcome. The beauty of this dish is that you can adapt it to all the seasons, cooler weather serve it with your favourite warm vegetables & for warmer weather use it as the shining star to accompany fresh salads. The icing on the cake for me (excuse the pun) is the fact that you can prep it ahead of time, I’m talking 24 hours in advance (very handy when planning to entertain). You really want to try this dish out, I guarantee you’ll make it again!!!

haloumi chicken

You Will Need:

4 x 200g each chicken breast ( pictured above the chicken breast I used was 400g, it just depends what’s available, cooking time/temp may need to be adjusted)

180g  Haloumi cheese cut into long fingers approx. 45g each ( or as much as you like the look and taste of)

8 slices of Prosciutto – 1mm thickness (depending on the size of your chicken breasts you may only need 1 slice of prosciutto but for the bigger breasts I like to use 2 slices).

Pepper

Haloumi cheese

1. Cut an incision into the breast using a sharp pointy knife. (see picture below)

Incision

2. Slide Haloumi finger into chicken.

haloumi in chicken

3. Wrap prosciutto around middle of chicken (you may need a second slice of prosciutto if your chicken breast is larger than 200g)

Prosciutto

prepped chicken

4. Pepper chicken breast and sear on both sides (sear the joined side of the prosciutto first)

searing join

2nd side seared

5. This is the point where you can set aside to cool a little and place in fridge for up to 24 hours (if you’re prepping in advance) just remember to allow for the cooking time.

OTHERWISE keep going with the following steps.

6. Bake in oven for approx. 45mins at 180 C ( they may take longer if your chicken breasts are on the larger side) as I am not a Chef I usually cut one of the breasts to make sure they are cooked through, another option is using a meat thermometer to check the temp, 74 degrees C is minimum internal temperature recommended for cooked chicken breast see here.

ready for oven

post baking

7. Slice and serve with your choice of vegetables or salads, this time around I used a batch of my easy Stir Fried vegetables which I have incorporated below. I like to pop a drizzle of Caramelised Balsamic dressing over the sliced chicken, it gives a great balance to the flavours.

sliced haloumi chicken

Zamama’s Stir -Fried Veggies

Stir Fried Veg

You will need:

1 clove garlic crushed

1 onion chopped

5 cups chopped/sliced vegetables  (I used a selection of fresh corn cut from the cob, carrots, zucchini, kale, broccoli, cauliflower, squash, capsicum, snow peas, bok choy )

150g natural cashew nuts (optional)

1 heaped Tablespoon powdered beef stock

1 dessert spoon fish sauce

1 1/2 Tablespoons soy sauce

2 Tablespoons oyster sauce

1 Tablespoon honey

Chilli flakes or fresh (optional)

Pepper to season.

raw veggies

additions

1. Add approx. 1 Tablespoon olive oil to a wok or frying pan

2. Add onion (optional chilli) and cook over a medium heat to soften ( approx. 1 min)

3. Add all Garlic and Vegetables except for the snow peas and bok choy (they don’t need as long ). Increase heat to high.

4. Stir/toss to combine with onion.

5. Add all liquids and work through the vegetables, cook a further 4-5 minutes. Taste!!!!! You may need more of the flavouring additions depending on how salty or sweet you like your food. It’s all just a matter of experimenting.

6. Add snow peas, bok choy and optional cashew nuts stir through for 1 minute and turn off heat.

7. Serve with your preference of any meat or just enjoy as is.

plated up with balsamic

Bon Appetit!!!!

The picture free Recipe for Haloumi Stuffed Chicken Breast

You Will Need:

4 x 200g each chicken breast ( pictured above the chicken breast I used was 400g, it just depends what’s available, cooking time/temp may need to be adjusted)

180g  Haloumi cheese cut into long fingers approx. 45g each (but pretty much use as much as you like the look and taste of)

8 slices of Prosciutto – 1mm thickness (depending on the size of your chicken breasts you may only need 1 slice of prosciutto but for the bigger breasts I like to use 2 slices).

Pepper to season

Method

1. Cut an incision into the breast using a sharp pointy knife.

2. Slide Haloumi finger into chicken.

3. Wrap prosciutto around middle of chicken (you may need a second slice of prosciutto if your chicken breast is larger than 200g)

4. Pepper chicken breast and sear on both sides (sear the joined side of the prosciutto first)

5. This is the point where you can set aside to cool a little and place in fridge for up to 24 hours (if you’re prepping in advance) just remember to allow for the cooking time.

OTHERWISE keep going with the following steps.

6. Bake in oven for approx. 45mins at 180 C (it may take longer if  the chicken breasts are on the larger side) as I am not a Chef I usually cut one of the breasts to make sure they are cooked through, another option is using a meat thermometer to check the temp, 74 degrees C is the minimum internal temperature recommended for cooked chicken breast see here.

7. Slice and serve with your choice of vegetables or salads, this time around I used a batch of my easy Stir Fried vegetables and I have shared my recipe below. I like to pop a drizzle of Caramelised Balsamic dressing over the sliced chicken, it gives a great balance to the flavours.

Until next time lovely ones…….

Zamamabakes

(Visited 9,560 times, 1 visits today)

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