Hasselback Halloumi Chicken

This spiced hasselback chicken is made using halloumi cheese and comes with a refreshing, delicious fresh herb sauce.

Course Dinner

Cuisine healthy, International

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 318kcal

Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a medium size baking sheet with parchment paper and set aside.
To prepare the chicken cut each chicken breast ⅔ of the way down approx. 4-6 times across the top (depending on the size of the chicken). *see Notes below
Coat the entire surface of the chicken in the harissa paste as thoroughly as possible (rub inside the cuts as well) and transfer onto the baking sheet. Coat the pine nuts in the leftover harissa mixture.
Place slices of halloumi inside the cuts, scatter the pine nuts over each chicken breast and bake in the centre of the oven for 25 minutes or until fully cooked and the juices run clear.
While the chicken is in the oven make the herb sauce. Place all the ingredients in a small blender and puree. Season to taste.
Remove the chicken from the oven, drizzle over the herb sauce and serve immediately.

*To hasselback the chicken you can place 2 wooden spoons parallel to one another on both sides of the chicken lenghtwise and slice it 4-6 times across the top ⅔ of the way down.
**If your harissa paste is quite thick add a bit of oil to loosen the consistency (harissa paste in a tube tends to be thicker than the jarred variety).
There is no need to add any salt to the chicken (both the harissa as well as halloumi are salty), but I recommend seasoning the herb sauce.
To save time make the herb sauce while the chicken is in the oven. Refrigerate it, covered, until you are ready to serve your dish. You can make the sauce up to 2 hours in advance.
Best served immediately (the halloumi hardens as it cools so it’s best eaten warm). Serve with rice, couscous or roasted vegetables as well as steamed vegetables and crispy salad.
Leftovers can be refrigerated, covered, for up to 3 days. Reheat in the microwave.
Freeze the hasselback chicken, unbaked, in an airtight container without the herb sauce. Defrost fully before baking. Make the herb sauce while the chicken is in the oven.
Cilantro/fresh coriander: Use parsley or thai basil instead.
Pine nuts: Substitute crushed hazelnuts or almonds (blanched).