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Chicken Cutlets Stuffed with Le Mamirolle on Barley Salad with Peaches
2013-08-06
https://www.metro.ca/userfiles/image/recipes/escalopes-poulet-mamirolle-salade-orge-peche-4497.jpg
PT30M
PT20M
PT50M
Preheat barbecue to medium-high or oven to 375°F (190°C).Cover chicken with cheese and place 2 pieces of sun-dried tomato on each piece on top.Roll or fold to hold cheese and sun-dried tomato inside and secure with toothpicks. Brush with melted butter and salt and pepper generously.Grill or bake stuffed chicken for about 15 to 20 minutes (turning occasionally). Cool.While chicken is cooking, toss together salad ingredients and salt and pepper to taste.Serve cooled, sliced chicken on a bed of barley salad with raw vegetables.
4
Féd. producteurs de lait du Québec
3
5
5
2
4 large chicken cutlets or 4 chicken breasts, butterfly cut
1/2 lb (225 g) le mamirolle, thinly sliced
8 pieces of sun-dried tomato, oil-packed or rehydrated
2 Tbsp. (30 mL) butter
to taste Salt and freshly ground pepper
Salad
2 cups (500 mL) cooked pearl barley
3 green onion, chopped
2 Italian tomatoes, diced or 1 cup (250 ml) cherry tomatoes, halved
1 avocado, diced
2 to 3 ripe peach or nectarines, finely diced
1/3 cup (80 mL) extra virgin olive oil
2 Tbsp. (30 mL) lemon juice
2 Tbsp. (30 mL) chopped fresh coriander or 2 teaspoon. (10 ml) dried coriander
to taste Salt and freshly ground pepper
Chicken Cutlets Stuffed with Le Mamirolle on Barley Salad with Peaches
4
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME
Ingredients
-
4
large chicken cutlets or 4 chicken breasts, butterfly cut
-
1/2 lb
(225 g)le mamirolle, thinly sliced
-
8
pieces of sun-dried tomato, oil-packed or rehydrated
-
2 Tbsp.
(30 mL)butter
-
to taste Salt and freshly ground pepper
-
Salad
-
2 cups
(500 mL)cooked pearl barley
-
3
green onion, chopped
-
2
Italian tomatoes, diced or 1 cup (250 ml) cherry tomatoes, halved
-
1
avocado, diced
-
2 to 3
ripe peach or nectarines, finely diced
-
1/3 cup
(80 mL)extra virgin olive oil
-
2 Tbsp.
(30 mL)lemon juice
-
2 Tbsp.
(30 mL)chopped fresh coriander or 2 teaspoon. (10 ml) dried coriander
-
to taste Salt and freshly ground pepper
Preparation
Preheat barbecue to medium-high or oven to 375°F (190°C).
Cover chicken with cheese and place 2 pieces of sun-dried tomato on each piece on top.
Roll or fold to hold cheese and sun-dried tomato inside and secure with toothpicks. Brush with melted butter and salt and pepper generously.
Grill or bake stuffed chicken for about 15 to 20 minutes (turning occasionally). Cool.
While chicken is cooking, toss together salad ingredients and salt and pepper to taste.
Serve cooled, sliced chicken on a bed of barley salad with raw vegetables.
Source :
Féd. producteurs de lait du Québec
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
