Halloumi & Aubergine Chicken

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
  • Calories icon

Tender chicken breast stuffed with deliciously salty halloumi and simmered with aubergines in a light, flavoursome broth. Delicious on its own or with steamed rice.

recipe updated 29 Mar 2019


  • Chicken breast icon
    Chicken breast
  • Halloumi icon
  • Mint icon
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Olive oil icon
    Olive oil
  • Onion icon
  • Fennel bulb icon
    Fennel bulb
  • Aubergine icon
  • Garlic clove icon
    Garlic clove
  • Vegetable stock icon
    Vegetable stock
  • Tomato purée icon
    Tomato purée
  • Dried oregano icon
    Dried oregano
  • Salt & pepper icon
    Salt & pepper
    as needed


  • kCook icon Small bowl
  • kCook icon Cutting board
  • kCook icon Plate
  • kCook icon Plate
  • kCook icon Frying pan

Step preview

  1. Prep and set aside mint: chopped
  2. Prep and set aside onion: chopped
  3. Prep and set aside fennel bulb: trimmed & finely chopped
  4. Prep and set aside aubergine: cubed
  5. Prep and set aside aubergine: cubed
  6. Prep and set aside garlic clove: crushed
  7. Get a clean cutting board
  8. Add chicken breast
  9. Slice lengthwise
  10. Get a clean small bowl
  11. Add halloumi
  12. Add prepared mint
  13. Season with black pepper
  14. Mix with tablespoon until completely mixed
  15. Assemble cheese mixture with chicken carefully
  16. Assemble
  17. Get a clean frying pan
  18. Heat olive oil
  19. Transfer chicken to frying pan
  20. Fry evenly in frying pan until browned - 5 min, medium heat
  21. Transfer content of frying pan to plate
  22. Get frying pan
  23. Add olive oil
  24. Heat in frying pan
  25. Add prepared onion
  26. Add prepared fennel bulb
  27. Add prepared aubergine
  28. Fry gently in frying pan until browned - 5 min
  29. Transfer content of frying pan to plate
  30. Get frying pan
  31. Add olive oil
  32. Add prepared aubergine
  33. Fry in frying pan until browned
  34. Add prepared garlic clove
  35. Transfer vegetables to frying pan
  36. Add vegetable stock
  37. Add tomato purée
  38. Add dried oregano
  39. Simmer in frying pan
  40. Transfer chicken to frying pan
  41. Cook in frying pan until cooked through - 30 min, low heat
  42. Season with salt & pepper to taste
  43. Serve
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