Chicken & Halloumi Stack
Great for a weekend brunch, we've been known to make this stack without the chicken and make this a great vegetarian dish too. Our Smoked Chilli Dressing makes the perfect marinade for the chicken (or halloumi, if taking the veggie option) and we've collaborated with The Chilli Jam Man to make a dressing with the perfect heat level for you chilli lovers out there!
4 tbsp Smoked Chilli Dressing
A drizzle of Yorkshire Rapeseed Oil
2 skinless and boneless chicken breasts
2 Portobello mushrooms
1 avocado peeled, stoned and sliced 250g (1 pack)
Halloumi cheese, sliced
Pre heat the oven to 200oC / Fan 180oC / Gas Mark 6.
Rub the chicken breasts with the Smoked Chilli Dressing and leave in a dish to marinate for at least 1 hour.
Drizzle the Yorkshire Rapeseed Oil over the mushrooms and place in the oven to bake. Remove the mushrooms from the oven when cooked and keep them warm.
Meanwhile, heat a griddle pan on the hob, when hot remove the chicken from the dish, place in the pan with any remaining marinade and cook for a few minutes before turning, allowing the Smoked Chilli Dressing to caramelise onto the meat. If needed, drizzle a little Yorkshire Rapeseed Oil into the pan to aid cooking.
When the chicken is close to being cooked through, add the Halloumi slices to the pan and cook for 2 minutes on each side. Make sure the Halloumi is heated through, but be careful not to overcook it.
When these ingredients are cooked through, remove them from the pan and slice the chicken. Then slice the muffin in half and toast each piece on both sides. Start your stack with a piece of toasted muffin, then the mushroom, avocado, Halloumi and finally the chicken. Drizzle over any remaining juices from the pan. A fantastic lunch!