METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Dijon Chicken Breasts with Vegetable Tian and Salad with Raspberry Vinaigrette
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-moutarde-dijon-legumes-salade-framboisee-7038.jpg
PT35M
PT35M
PT1H10M
VegetablesPreheat oven to 400°F.Using a mandolin or a chef's knife, slice the red onion in 5 mm thick slices and place on the bottom of a baking dish. Chop garlic and sprinkle over onions. Drizzle with olive oil, and season with salt, pepper, and herbes de Provence.Also with a mandolin or chef's knife, thinly slice the zucchini, summer squash, and Italian tomatoes in slices of equal width. Spread the zucchini, summer squash, and tomato slices upright over the onions, alternating colors.Reseason and drizzle a little olive oil over vegetables.Bake about 35 minutes.Exceldor Dijon chicken breastsOn the grillStart by carefully cleaning and oiling your grill.Heat grill using two different settings, with one side on low, and the other on high.Place chicken breasts on the grill over high heat and cook 3 minutes without turning.Transfer chicken breasts to the low heat side of the grill, close the lid, and cook 10 to 20 minutes. This allows you to make sure chicken breasts are fully cooked.Use a meat thermometer to check doneness. Once the internal temperature of your chicken reaches 170°F (70°C), it's perfectly cooked.In the ovenPreheat oven to 375°F. Place chicken breasts on a baking dish. Bake 20 to 30 minutes, until the chicken is fully cooked. Turn halfway through cooking. The chicken is cooked when its internal temperature is 170°F (70°C).Salad with raspberry vinaigretteFor the vinaigrette, place all ingredients in a bowl and whisk. Salt and pepper to taste. Drizzle over arugula or mesclun to taste.Place a serving of the vegetable tian and one Exceldor Dijon chicken breast on a plate and serve with salad and raspberry vinaigrette.
4
Exceldor
4
2
5
4
Dijon Chicken Breasts with Vegetable Tian and Salad with Raspberry Vinaigrette
-
![]()
Lactose-free
4
servings
0:35
Preparation
0:35
COOKING
1:10
TOTAL TIME
Ingredients
-
vegetable tian
-
1
red onion
-
2
clove garlic
-
Sufficient quantity, extra virgin olive oil
-
pepper to taste
-
herbes de provence to taste
-
2
zucchini
-
2
summer squashes
-
4
italian tomatoes
-
4
chicken breast seasoned with dijon mustard
-
raspberry salad
-
2 tsp.
(10 mL)Meaux mustard
-
1/4 cup
(60 mL)extra virgin olive oil
-
2 Tbsp.
(30 mL)raspberry vinegar
-
1 Tbsp.
(15 mL)water
-
Salt and pepper to taste
-
4 cups
(1 L)of Arugula or mixed mesclun
Preparation
Vegetables
Preheat oven to 400°F.
Using a mandolin or a chef's knife, slice the red onion in 5 mm thick slices and place on the bottom of a baking dish. Chop garlic and sprinkle over onions. Drizzle with olive oil, and season with salt, pepper, and herbes de Provence.
Also with a mandolin or chef's knife, thinly slice the zucchini, summer squash, and Italian tomatoes in slices of equal width. Spread the zucchini, summer squash, and tomato slices upright over the onions, alternating colors.
Reseason and drizzle a little olive oil over vegetables.
Bake about 35 minutes.
Exceldor Dijon chicken breasts
On the grill
Start by carefully cleaning and oiling your grill.
Heat grill using two different settings, with one side on low, and the other on high.
Place chicken breasts on the grill over high heat and cook 3 minutes without turning.
Transfer chicken breasts to the low heat side of the grill, close the lid, and cook 10 to 20 minutes. This allows you to make sure chicken breasts are fully cooked.
Use a meat thermometer to check doneness. Once the internal temperature of your chicken reaches 170°F (70°C), it's perfectly cooked.
In the oven
Preheat oven to 375°F. Place chicken breasts on a baking dish. Bake 20 to 30 minutes, until the chicken is fully cooked. Turn halfway through cooking. The chicken is cooked when its internal temperature is 170°F (70°C).
Salad with raspberry vinaigrette
For the vinaigrette, place all ingredients in a bowl and whisk. Salt and pepper to taste. Drizzle over arugula or mesclun to taste.
Place a serving of the vegetable tian and one Exceldor Dijon chicken breast on a plate and serve with salad and raspberry vinaigrette.
Source :
Exceldor
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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.
