As you all know I am a big fan of The Gourmet Greek, their Greek Yoghurt has become a major part in my cooking. And of course their halloumi is no different, with a delicious creamy flavour and light salty tang made from only the best milk what could be wrong with it.
Grilled Halloumi & Chicken Stack
– 4 large free range chicken breasts
– 2tbsp olive oil
– 1 tsp fresh crushed garlic
– 3 tbsp balsamic vinegar
– salt & pepper
– 100gms sun dried tomato, in oil
– 80gms baby spinach leaves
– 20gms English parsley, roughly torn
– 250gms halloumi, cut into 0.5cm thin slices
Start by cutting your chicken breasts in half length ways and then under a sheet of cling wrap flatten them a meat mallet or rolling pin, be careful not to tear them. Once they are all flattened add the garlic and olive oil and let stand while you prepare everything else. Heat a non-stick frying pan and then add the halloumi, make sure its nice a hot or else it will melt before it browns. Once it has caramelised, flip it, remove and set aside. Add the chicken breasts to the pan, don’t overcrowd the pan you want the breasts to brown. Because you have flattened them they cook in about 2-3 minutes maximum per side. Once you turn the breast add the balsamic to the pan, it will caremelise and add a great sweet acidity to the dish. When the breasts are cooked you can assemble the dish.
Start with a layer of baby spinach, then chicken, sun dried tomato, halloumi some of the parsley and then repeat. Drizzle with a little more olive oil and balsamic vinegar.