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Chicken Cutlets with Gouda, Sesame and Sweet Peppers
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Poitrines-poulet-Gouda-sesame-poivron-doux-3890.jpg
PT10M
PT35M
PT45M
Sauce:Blanch 2 red peppers in boiling water for 1 to 2 minutes.Peel, cut in half, remove seeds and white parts, then cut into pieces.In a saucepan, boil red pepper pieces in cream for 7 to 8 minutes. In blender, purée sauce until smooth. Season with salt and pepper. Keep warm.Cut a pocket in side of each chicken breast, stuff with cheese, then close.Melt butter and brush both sides of chicken. Sprinkle with sesame seeds, pressing down firmly.Heat olive oil in an ovenproof frying pan and cook chicken on one side over low heat for 3 to 4 minutes. Turn over and finish in oven at 350°F (180°C) for about 15 minutes.Meanwhile, cut green, yellow and red peppers in half, remove seeds and white parts, then cut into matchsticks.Melt butter in a non-stick frying pan and cook peppers for 4 to 5 minutes. Cook green onions in salted water.Pour red pepper sauce on each of 4 serving plates and place chicken on it. Top with julienned peppers and green onions. Garnish with sesame seeds.Peel, cut in half, remove seeds and white parts, then cut into pieces.
4
Féd. producteurs de lait du Québec
4
3
5
4
2 red peppers
1/2 cup (125 mL) whipping (35 %) cream
salt and pepper
4 boneless, skinless chicken breast
4 oz (120 g) canadian gouda
2/3 oz (20 g) butter
2 oz (60 g) sesame seeds
1 Tbsp. (15 mL) olive oil
topping:
8 green onion
1 green pepper
1 yellow pepper
1 red pepper
sesame seeds, to garnish
Chicken Cutlets with Gouda, Sesame and Sweet Peppers
-
![]()
Gluten-free
4
servings
0:10
Preparation
0:35
COOKING
0:45
TOTAL TIME
Ingredients
-
2
red peppers
-
1/2 cup
(125 mL)whipping (35 %) cream
-
salt and pepper
-
4
boneless, skinless chicken breast
-
4 oz
(120 g)canadian gouda
-
2/3 oz
(20 g)butter
-
2 oz
(60 g)sesame seeds
-
1 Tbsp.
(15 mL)olive oil
-
topping:
-
8
green onion
-
1
green pepper
-
1
yellow pepper
-
1
red pepper
-
sesame seeds, to garnish
Preparation
Sauce:
Blanch 2 red peppers in boiling water for 1 to 2 minutes.
Peel, cut in half, remove seeds and white parts, then cut into pieces.
In a saucepan, boil red pepper pieces in cream for 7 to 8 minutes. In blender, purée sauce until smooth. Season with salt and pepper. Keep warm.
Cut a pocket in side of each chicken breast, stuff with cheese, then close.
Melt butter and brush both sides of chicken. Sprinkle with sesame seeds, pressing down firmly.
Heat olive oil in an ovenproof frying pan and cook chicken on one side over low heat for 3 to 4 minutes. Turn over and finish in oven at 350°F (180°C) for about 15 minutes.
Meanwhile, cut green, yellow and red peppers in half, remove seeds and white parts, then cut into matchsticks.
Melt butter in a non-stick frying pan and cook peppers for 4 to 5 minutes. Cook green onions in salted water.
Pour red pepper sauce on each of 4 serving plates and place chicken on it. Top with julienned peppers and green onions. Garnish with sesame seeds.
Peel, cut in half, remove seeds and white parts, then cut into pieces.
Source :
Féd. producteurs de lait du Québec
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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.
