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.
Raclette Cheese and Chicken Salad with Grilled Peppers
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-poulet-fromage-raclette-poivrons-grilles-4217.jpg
PT30M
PT35M
PT1H30M
Preheat oven to 375°F / 190°C.Season chicken breast halves to taste with cumin, coriander, salt and pepper. With small knife, cut chicken breast halves lengthwise, without piercing, to form pocket wide enough for stuffing.Stuff with slices of Raclette cheese and chopped sun-dried tomatoes. Roll and wrap each chicken breast half in parchment paper.In baking pan, bake chicken rolls for 25 minutes. Remove from oven and let stand for 10 minutes before removing paper.Divide lettuce leaves among 4 plates and arrange grilled pepper strips. Top with capers and sprinkle with olive oil and balsamic vinegar. Slice stuffed chicken and place gently at centre of each plate.Grilled peppers:Preheat oven broiler. On buttered baking sheet, grill peppers in oven, face down, until skin is slightly charred, checking frequently.Remove immediately from oven and place in paper bag. Close paper bag and let stand for 15 minutes. Remove pepper halves from bag and peel under cold water. Trim and cut into strips. Pat dry.
4
Dairy Farmers of Canada
5
1
5
5
2 skinless boneless chicken breasts, halved
Ground cumin
Ground coriander
salt and pepper
1/2 lb (225 g) canadian raclette, sliced
1/3 cup (80 mL) chopped sun-dried tomatoes preserved in oil
2 cups (500 mL) of choice lettuce leaves
capers, drained
olive oil
balsamic vinegar
grilled peppers:
2 red bell peppers, cut in half
2 yellow bell peppers
Raclette Cheese and Chicken Salad with Grilled Peppers
-
![]()
Gluten-free
4
servings
0:30
Preparation
0:35
COOKING
1:30
TOTAL TIME
Ingredients
-
2
skinless boneless chicken breasts, halved
-
Ground cumin
-
Ground coriander
-
salt and pepper
-
1/2 lb
(225 g)canadian raclette, sliced
-
1/3 cup
(80 mL)chopped sun-dried tomatoes preserved in oil
-
2 cups
(500 mL)of choice lettuce leaves
-
capers, drained
-
olive oil
-
balsamic vinegar
-
grilled peppers:
-
2
red bell peppers, cut in half
-
2
yellow bell peppers
Preparation
Preheat oven to 375°F / 190°C.
Season chicken breast halves to taste with cumin, coriander, salt and pepper. With small knife, cut chicken breast halves lengthwise, without piercing, to form pocket wide enough for stuffing.
Stuff with slices of Raclette cheese and chopped sun-dried tomatoes. Roll and wrap each chicken breast half in parchment paper.
In baking pan, bake chicken rolls for 25 minutes. Remove from oven and let stand for 10 minutes before removing paper.
Divide lettuce leaves among 4 plates and arrange grilled pepper strips. Top with capers and sprinkle with olive oil and balsamic vinegar. Slice stuffed chicken and place gently at centre of each plate.
Grilled peppers:
Preheat oven broiler. On buttered baking sheet, grill peppers in oven, face down, until skin is slightly charred, checking frequently.
Remove immediately from oven and place in paper bag. Close paper bag and let stand for 15 minutes. Remove pepper halves from bag and peel under cold water. Trim and cut into strips. Pat dry.
Source :
Dairy Farmers of Canada
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.
