Chicken Stuffed with Halloumi and Pappardelle

When chicken meets halloumi. The favourite recipe with Cypriot taste and aroma.



For the Chicken:

  • 1 chicken breast approx. 250gr
  • 60gr Halloumi DAFNI (cut into sticks)
  • 3 Sun Dried Tomatoes
  • Fresh Mint
  • Chives
  • Salt and Pepper

For the Champagne Sauce:

  • 1.5 cups Champagne or other sparkling white wine
  • 0.5 cup fresh cream
  • 200g of fresh mushrooms
  • 1 cup chicken broth
  • 1 tablespoon of butter
  • 1 tablespoon of flour
  • 2 tablespoons of chopped spring onions
  • 1 tablespoon of chopped fresh chives
  • Salt

200g Pappardelle


The Chicken:

  1. With a sharp knife ​​open the chicken breast in the middle (butterfly).
  2. Stuff the bird with the Halloumi sticks, the sun dried tomatoes and a few mint leaves.
  3. Salt & pepper to taste.
  4. Roll the chicken and tie it with a cooking cord.
  5. Place the chicken in a baking tray with non-stick paper.
  6. Bake in a preheated oven at 180° for 20 minutes.

The Sauce:

  1. Sauté onion and mushrooms with butter on high heat.
  2. When softened, sprinkle with the flour and add ¾ of the champagne and broth. Add salt and boil over low heat for 15 minutes stirring constantly.
  3. When it’s ready, strain the sauce and put it back in the pan.
  4. Add the fresh cream and the rest of the champagne and leave on moderate heat, stirring for a few minutes, but don’t let it boil.

The Pappardelle:

  1. Put the pappardelle in boiling water. Cook until al dente.
  2. Drain pasta.
  3. Put it back in the saucepan and add the champagne sauce.
  4. Mix and serve.


Serve the pappardelle with the champagne sauce on the plate.

Place the chicken roll over the pasta.

Garnish with freshly ground pepper and chopped chives.


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