Buttermilk Fried Chicken

Halloumi cheese is the pride of Cyprus. This dish is a great summer appetizer showcasing the best of the best for Mediterranean ingredients and fresh flavours. For this recipe, it's pretty integral to get the best quality produce and ingredients, but its well worth it. This dish transports me everytime to the Greek coast or The Amalfi coast.

TYPE MAIN COURSE
SERVES 1
DIFFICULTY EASY
PREP TIME 10 MINUTES
COOK TIME 30 MINUTES

 

Ingredients

 

  • 1 free run, hormone free skinless and boneless chicken breast

  • 50gr long slice of double cream french brie 

  • 30ml good quality organic olive oil

  • Zest from half a lemon

  • 15ml good quality red wine vinegar

  • A good handful of shisito peppers

  • Flaked salt (I like maldon salt from wales)

  • Black pepper

Directions

  1. Preheat your oven to 250F

  2. Butterfly tour chicken breast, but not completely in half. Cut through about 3/4 of the way 

  3. Stuff the chicken breast with the brie. You should be able to slide the brie in between the butterflied chicken breast and you should be able to almost close up the brie, almost like you have "sandwiched" the chicken with the brie

  4. Rub olive oil onto both sides of the chicken with your fingers 

  5. Add salt, pepper and lemon zest to both sides of the stuffed chicken 

  6. In your All Clad pan, set to medium heat, cook first side of the chicken breast for about 4-5 minutes or until golden brown

  7. Gently flip over and cook for another 3-4 minutes or until golden brown

  8. Once cooked, place the cooked chicken onto a baking sheet and put into oven for it keep warm while we make the shisito peppers 

  9. In your All Clad pan, add remaining olive oil and set to high heat

  10. Add shisito peppers and coat in the olive oil

  11. Then add flaked salt and pepper and stir together 

  12. This won't take long, you cook the peppers on high heat to blister them. This should be about 2 minutes or so

  13. Halfway through cooking the peppers, add the red wine vinegar and again stir together

  14. Once your peppers are even slightly burnt and golden brown, they are cooked

  15. Lastly, remove your brie stuffed chicken from the oven and put onto a large dinner plate.

  16. Garnish with your shisito peppers

RECIPE BY

Chef Afrim Pristine

A celebrated Cheese Master, Afrim Pristine is revered as Canada’s foremost cheese expert. With a career spanning over 25 years, Afrim has dedicated his life to mastering the art and science of cheese, a passion deeply rooted in his family’s culinary legacy. As co-owner of Toronto’s iconic Cheese Boutique alongside his brother Agim, Afrim continues to uphold and expand the traditions of the family business, which has been a cornerstone of the city’s food scene for over five decades.