Cordon bleu chicken breasts with haloumi cheese

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



  • 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



  • 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!