200 g haloumi cheese
1 onion
1 green bell pepper
1 teaspoon(s) paprika
4 chicken, breast fillets
3 sage leaves
1 tablespoon(s) olive oil
To serve
thyme, fresh


1.Preheat oven to 200* C (390* F) Fan.
2.Cut the haloumi, onion and peppers into 1 cm cubes.
3.Place them all in a bowl and add paprika, pepper and salt.
4.Finely chop the sage and add it to the bowl. Mix well.
5.Place the chicken fillets on a chopping board, slice them in half (butterfly them) and spread them open like a book.
6.Add 2 tablespoons of the mixture on each fillet. Close them back up and insert toothpicks on the edges to keep them closed while roasting.
7.In a large pan, add the olive oil and sauté the stuffed chicken for 2-3 minutes on each side, until golden.
8.Line a 30x40 cm baking pan with parchment paper and add the chicken.
9.Lower oven temperature to 180* C (350* F) Fan, and roast for 15-20 minutes.
10.When ready, remove from oven, remove the toothpicks and serve.

Leave a Reply

Your email address will not be published.