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“Cook With Brooks” — Triple Pepper Halloumi and Chicken Sliders

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Triple Pepper Halloumi and Chicken Sliders

20 mins Serves 2
  • 4 slider buns
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons Cajun seasoning
  • 4 ounces triple pepper halloumi cheese or spicy fromage blanc
  • 2 tablespoons mayonnaise
  • 2 tablespoons spicy mustard
  • lime juice, to taste
  • 2 slices pork belly bacon, cooked
  • Bibb lettuce
  • 1 tomato, freshly sliced

In a medium skillet, cook bacon on medium heat until it is crispy and fat has been rendered. Remove from pan to paper towel to drain and set aside. Save the bacon fat in the pan.

Slice chicken breasts in half vertically. Season with Cajun seasoning and lime juice. Heat the pan and sear chicken on both sides. Continue cooking chicken on medium-high heat until it reaches an internal temperature of 165 degrees Fahrenheit. Meanwhile, slice the cheese and place it on top of the chicken to melt.

Cook With Brooks Triple Pepper Halloumi and Chicken Slider

Smear the slider buns with mayonnaise and mustard. Place a slice of lettuce on each of the bottom halves of the buns, followed by a slice of tomato. When the chicken and cheese are done, add them to the slider and top with bacon and the top halves of the sliders. Serve and enjoy!

We found out that the secret to artisan cheese is all in the process — from Nigerian dwarf goat to table — in “Going a Different Whey” on Saturday when we visited the McCormick family at White River Creamery in Elkins. With the episode’s recipe for Triple Pepper Halloumi Sliders, you can make a meal you feel good about without spending a lot of time in the kitchen. Let us know how you put this dish to work in your home!

WATCH NOW:

"Cook With Brooks: Going a Different Whey"

TUNE IN:

"Cook With Brooks" airs on Saturdays at 5 p.m.