Cordon bleu chicken breasts with haloumi cheese

Name: Cordon bleu chicken breasts with haloumi cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 3/4 cup panko breadcrumbs; 1/2 teaspoon Italian spices; 4 boneless and skinless chicken breasts (total 700 g), butterflied; 8 thin slices of Black Forest ham; About 1 cup fresh arugula; 160 g haloumi cheese with spices, cut into sticks; Olive oil; Salt and pepper from the mill

Preparation 20 min
Cooking 25 min
Servings 4 to 6
Freezing Absolutely

Cook mode

Add to favorites

Ads

Quick access

Ingredients
Preparation
Comments

No need to complicate your life to make an awesome meal. These cordon bleu chicken breasts with haloumi cheese are the perfect example. Do you know haloumi cheese? The taste reminds of cheese curds, with the squicky side, but more salty. It is also perfect for grilling.

Ads

To help you make this recipe

As an Amazon Associate I earn from qualifying purchases.

Ads

Subscribe to our newsletter

Ingredients

3/4 cup panko breadcrumbs
1/2 teaspoon Italian spices
4 boneless and skinless chicken breasts (total 700 g), butterflied
8 thin slices of Black Forest ham
About 1 cup fresh arugula
160 g haloumi cheese with spices, cut into sticks
Olive oil
Salt and pepper from the mill

Ads

Preparation

Preheat oven to 450°F. Cover baking sheet with parchment paper.
In a large plate, add panko, Italian spices and season with salt and pepper. Toss and set aside.
Slice the chicken breast horizontally, without separating them completely. Pound with the underside of a saucepan to flatten. Set aside
Place 2 slices of ham on the chicken breasts followed by a little handful of arugula and haloumi cheese. Season with salt and pepper pepper to taste and close, rolling everything tightly. Secure with toothpicks. Place the breasts on the baking tray.
Drizzle the chicken with some olive oil and rub to distribute evenly. Roll the breasts in the panko mixture to coat well. Add the remaining mixture on top.
Place in the oven and bake for about 25 minutes or until the top is golden brown and the internal temperature of the breasts reaches 165 ° F. Cut and serve immediately!

Our sommeliers suggest

Pas Sages Riesling 2022

Canada

The Pas Sages Riesling, a fruity, lively white from Canada, plays on freshness: its riesling acidity cuts the richness of the halloumi and the saltiness of the ham, a bit like a squeeze of lemon on the chicken. Its apple and citrus notes wake up the golden breading. A weeknight supper that takes on restaurant airs. See the product

SAISON DES DUNES, ST-PANCRACE, 6.3%

Ham, halloumi and breading: three layers of salt adding up. The lemon and black pepper notes of this saison lift the cheese instead of weighing it down, and the spruce adds an unexpected freshness. Dry finish against the ham's fat, lively bubbles for the next bite. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Ads

Comments

Ads