Breast of Chicken Stuffed with Halloumi

Pat the chicken breast dry with paper towels and place it on a cutting board. Using a sharp knife, carefully create a horizontal pocket by slicing into the thickest part of the breast, being careful not to cut all the way through.

Slice the halloumi into a rectangular piece that fits comfortably inside the chicken pocket. Carefully insert the halloumi slice into the opening, positioning it evenly so it will cook through.

Season the outside of the stuffed chicken breast with salt and pepper on both sides.

Heat olive oil in a large skillet over medium-high heat until it shimmers. Place the stuffed chicken breast in the pan and sear for 4-5 minutes on the first side until golden brown.

Flip the chicken breast carefully and sear the other side for another 4-5 minutes until golden brown.

Reduce the heat to medium-low and continue cooking for approximately 10 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and the halloumi is heated through.

Transfer the chicken breast to a serving plate and let it rest for 2-3 minutes before serving. The halloumi will be warm and softened inside.