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