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Roasted chicken breast topped with thick sliced haloumi cheese, juicy roma tomatoes and a spicy calabrian chili parsley pesto.
Halloumi cheese, calabrian chili and roasted chicken are the perfect bunch! It really make an amazingly beautiful dish that looks like it takes long but is really an under an hour kinda thing. Haloumi has been my favorite cheese for as long as I can remember. Its a semi- hard sheep’s milk cheese that really hold well to heat. I love using it because it can really stand on its own by pan frying or grilling or due to its mild taste can really fall into the background and place nice with everyone. Calabrian chilis on the other hand are always a stand out they have a little smokiness mixed with a saltiness, and an underlying sweetness that really makes them special. Together the entire dish with the help of the roasted sweet tomatoes, roasted garlic and the freshness from the herbs in the pesto makes this really come together. Check out my tips and tricks below for the best chicken and halloumi. If you try this recipe out make sure to let me know what you think!
TIPS AND TRICKS FOR THE BEST CHICKEN AND HALOUMI WITH CALABRIAN CHILI PESTO:
sear your chicken first: since you’ll be topping this chicken with cheese before you put it in the oven to add some color sear it quickly in a hot pan with olive oil.
slice your tomatoes thick: slicing the tomatoes thick will keep the cheese and chicken from drying out and it’ll keep the tomatoes from burning.
change up the cheese: haloumi can be hard to find. to keep this dish no pressure substitute it with mozzarella or provolone but try to get slices or a block . Shredded will just dry out by the time it gets out of the oven.
cant find calabrian chili?: in the spirit of keeping things simple you can always substitute red pepper flakes or to make things sweeter roasted red peppers in oil.
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