Cordon bleu chicken breasts with haloumi cheese
- Preparation 20 min
- Cooking 25 min
- Servings 4 to 6
- Freezing Absolutely
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.
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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
- 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!
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Our sommeliers suggest
D'ARENBERG THE STUMP JUMP 2017
A nice moment awaits you with this white from Australia, whose blend, almost equally, is composed of Riesling, Sauvignon Blanc, Roussane and Marsanne. The nose is complex. It is reminiscent of citrus fruits, pineapple, with a little floral side in the end. The mouth has a certain vivacity, brilliance and exoticism, in short everything to be the perfect match with these stuffed chicken breasts!
See the product
SAISON DES DUNES, ST-PANCRACE, 6.3%
This Season-style beer with peppercorns offers rustic notes of lemon, black pepper and spruce. Its notes of spices will come to please in the company of the cheese whereas the citric notes will come to raise them. Its dry finish will break the fat of the ham while its beautiful effervescence will come to put your taste buds anew to be able to take again a greedy mouthful ... again and again.
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!
Our sommeliers suggest
D'ARENBERG THE STUMP JUMP 2017
A nice moment awaits you with this white from Australia, whose blend, almost equally, is composed of Riesling, Sauvignon Blanc, Roussane and Marsanne. The nose is complex. It is reminiscent of citrus fruits, pineapple, with a little floral side in the end. The mouth has a certain vivacity, brilliance and exoticism, in short everything to be the perfect match with these stuffed chicken breasts!
See the product
SAISON DES DUNES, ST-PANCRACE, 6.3%
This Season-style beer with peppercorns offers rustic notes of lemon, black pepper and spruce. Its notes of spices will come to please in the company of the cheese whereas the citric notes will come to raise them. Its dry finish will break the fat of the ham while its beautiful effervescence will come to put your taste buds anew to be able to take again a greedy mouthful ... again and again.
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!
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