Thursday, December 6, 2012

Holiday Recipe: Chicken stuffed with haloumi and veggies over tomato basil sauce

Give your holidays a Greek twist with Chef Dimo's recipe from Tel'Veh.

Serves 4

4pc medium chicken breasts
6oz haloumi cheese diced
1pc medium zucchini diced 1cm
1pc carrot 1 cm
1 red onion finely chopped
½ cup olive oil
2 pc Thyme
1 bunch parsley
For sauce
6 whole tomatoes peeled and diced
1 pc garlic
1 onion chopped
4oz basil chopped fine
1 stem celery

Preheat oven at 375. Prepare small tray with a rack.
In a mixing bowl mix the onions, zucchini, carrots, thyme and parsley. 
Take chicken breast and gently with a long thin knife open a hole lengthwise. And then using your fingers stuff the chicken breasts with the mixture. Make sure u seal the opening with a toothpick. 
Warm up a sauté pan with the olive oil. When the oil is hot seer off the chicken till it gets a nice brown color.
Place on the rack and bake in the over for around 12-15 minutes or till the chicken is cook threw.
For sauce
In the mean time in a saucepot sauté your onions, celery and garlic. When vegetables are soft add the tomatoes and basil. Let the sauce simmer for 15 minutes and you are ready to go.

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