Roasted Chicken Breasts with Haloumi and Honey
Fresh, Fast, Simple. That’s name of Donna Hay’s latest cookbook and it certainly is for those looking for easy weeknight meals when timing is everything. I’ve made a few dishes from her book and two words always come to mind – fresh and flavorsome. Halloumi (haloumi) is a traditional Cypriot cheese and is now made the world over. It is made from a mixture of goat’s and sheep milk, although some haloumi may also contain only cow’s milk. Haloumi has a high melting point, and so can easily be fried or grilled. It is perfect companion for this dish.
adapted from Donna Hay
2 x 200g chicken breasts, trimmed
150g haloumi, cut into 4 slices
1 tablespoon lemon zest
6 sprigs lemon thyme
1 tablespoon olive oil
1 tablespoon honey
fig and rocket salad, to serve
Preheat oven to 180c (350f). Place chicken, haloumi, zest and lemon thyme in a ceramic baking dish. Combine the oil and honey and pour over. Bake 18-20 minutes or until chicken is cooked through. Serve with a fig and rocket salad.
The Culinary Chase’s Note: Dinner ready in 30 minutes…gotta love it! I chose skinless, boneless chicken breasts but if you like the skin on, the honey will produce a golden brown color. The zest and thyme lift the slightly sweet flavor of the honey making the combination very palatable. Dress the salad with extra virgin olive oil and white balsamic vinegar. Enjoy!
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