Basil Halloumi Chicken
March 31, 2018
| Cook Time | 50 Minutes |
| Servings | People |
Ingredients
- 2 chicken breasts
- 250 g block halloumi cheese
- 400 g cherry tomatoes
- 4 leaves largebasil
- 2 tsp salt
- 2 tsp pepper
- 80 ml olive oil
- 80 ml cup olive oil
- 3 garlic cloves
- 2 large handfuls basil
- 1 tsp salt
- 1 tsp pepper
- ½ lemon juiced
- 2 large potatoes peeled and diced
- 1 tsp olive oil
- 1 tsp garlic powder
- 2 tsp dried mixed herbs
- 1 tsp salt
- 1 tsp pepper
Ingredients
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Instructions
- Preheat your oven to gas mark 4 (175˚ C).
- Turn the block of halloumi on its side and cut it into four even slices. Set aside.
- Pour the olive oil, salt, and pepper into a large plastic bag. Put the tomatoes and chicken into the bag, and massage until everything is evenly coated in the seasoned oil.
- Dump everything onto a foil-lined baking sheet. Top the chicken with the large basil leaves and the slices of halloumi.
- Bake for 15 minutes, then turn on the broil setting and cook for another 10 minutes or until the cheese is golden brown and the chicken is cooked.
- Place diced potatoes into a pan of boiling water and boil for 10 minutes.
- Gently heat a little oil in a frying and shallow fry the softening potatoes until crispy. Mix the mixed herbs and garlic into the pan. Salt and pepper to taste.
- Take the chicken out and let it rest on a plate. Continue to cook the tomatoes for 10 more minutes.
- Meanwhile, add the olive oil, garlic, salt, pepper, and lemon juice to a blender and blitz for 30 seconds. Next add the basil and blitz until it's the consistency of pesto, about 30 seconds.