Roasted Chicken with Parsley Sauce and Halumi Cheese

- 4 chicken breasts, bone in, skin on (4)
- 1-2 tsp chicken seasoning herb mix (or your favourite chicken seasoning) (5-10 mL)
- ½ cup curly leaf parsley (125 mL)
- ½ cup flat leaf parsley (125 mL)
- ½ cup fresh chives (125 mL)
- 1 small sprig sage leaves (1)
- 1 vanilla pod, seeded (1)
- 1 cup canola oil (250 mL)
- 1 (8.8 oz/250 g) package Halumi cheese (1)
- 1/2 cup sunflower seeds (125 mL)
- 1-2 Tbsp canola oil (15-30 mL)
1. Preheat oven to 350ºF (177ºC)
2. Place chicken breasts on a foil lined baking sheet. Sprinkle with seasoning.
3. Bake chicken for 40-50 minutes or until juices of the chicken run clear.
4. Meanwhile, place a medium size saucepan of water over high heat. Bring water to a boil.
5. Drop all of the herbs into the water and blanch for 15 seconds. Remove from water and plunge into ice water to stop the cooking process.
6. Place the herbs on paper towels and pat dry.
7. Transfer the herbs to a small food processor. Add vanilla seeds and canola oil. Pulse to combine ingredients. Set aside.
8. Cut cheese into 6-8 slices. Place sunflower seeds onto a plate. Push cheese into the seeds so that the seeds adhere to the cheese.
9. In a frying pan over medium heat, heat canola oil. Cook cheese slices on each side until browned and softened.
10. Serve chicken, Halumi sunflower cheese with Sage and Vanialla Pair it Up Parsely sauce