Hasselbeck Halloumi and Pepper Chicken with Parsley and Dill Pesto

Like many of my recipes, this hasselbeck halloumi and pepper chicken was born from desperation. Our fridge was nearing empty and we decided to go to the beach instead of grocery shopping, so the pickings were thin. And while there are great options for dining out around us, the options for delivery are not great. After our beach day, we were too lazy to go out, so I decided to make something out of whatever was left in the fridge.

Turns out, I had some halloumi, exactly 2 chicken breasts in the freezer, 2 halves of bell peppers, and some parsley and dill that were about 3 hours from being tossed. I can work with that. And so, an instant hit, my hasselbeck halloumi and pepper chicken was born.

If you have tried my hasselbeck potato recipe, you know that the term hasselbeck just refers to making cuts through the potato (or chicken in this case), but not all the way through. In this recipe, I fill those cuts with halloumi and a thinly sliced pepper and season the chicken with a sprinkle of harissa. The combination of the spicy harissa and the salty halloumi with the sweet bell pepper is magic. Add on the tart herb pesto and it really elevates the flavors. I made this with a simple side salad with my tahini dressing and some crispy oven roasted potatoes, both of which benefited from the pesto.

Serves 2, but could easily be doubled.

Tools:

You will need a food processor or blender for the pesto. You could also elect to cook the chicken in the air fryer if you prefer.

Ingredients:

2 large chicken breasts

8 ounces of halloumi

1 bell pepper, thinly sliced

1 tablespoon of harissa

For the Parsley and Dill Pesto:

1/4 cup parsley

1/4 cup dill

2 tablespoons red wine vinegar

1 tablespoon olive oil

1/4 cup pine nuts

1 clove of garlic

1 teaspoon of salt and pepper

Instructions:

1. Preheat your oven to 400F. While it is heating up, hasselbeck your chicken by slicing most of the way through the breast but leaving the chicken breast connected. Make these cuts every half inch or so.
2. Season the chicken breast with salt, pepper, and harissa.
3. Cut the halloumi into 1/2 inch sections and fill the slices of the chicken with the halloumi and a bell pepper slice. Bake for about 20 minutes.
4. Meanwhile, make the pesto sauce by combining all ingredients in a food processor or blender and blend until smooth.
5. When the chicken is finished, drizzle the pesto over the top and enjoy.

If you’re like me and you love halloumi, try my kale and halloumi salad or eat it for breakfast in this delicious sandwich.