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Sir Laurier d'Arthabaska Cheese and Chicken Salad with Grilled Peppers
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-poulet-fromage-poivrons-grilles-4202.jpg
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Preheat oven to 375° F/190° C.Slightly season chicken breast halves 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 Sir Laurier d'Arthabaska cheese and chopped sundried tomatoes. Roll and wrap each chicken breast half in parchment paper.Bake chicken rolls in baking pan 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. Grill pepper in oven, face down, on baking sheet 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
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2 skinless boneless chicken breast, halved
Ground cumin
Ground coriander
salt and pepper
1/2 lb (225 g) Sir Laurier d'Arthabaska cheese, sliced
1/3 cup (80 mL) chopped sundried tomatoes preserved in oil
2 cups (500 mL) choice of lettuce leaves
capers, drained
olive oil
balsamic vinegar
grilled peppers:
2 Red bell peppers, cut in half
2 Yellow bell peppers, cut in half
Sir Laurier d'Arthabaska Cheese and Chicken Salad with Grilled Peppers
-
![]()
Gluten-free
4
servings
0:30
Preparation
0:30
COOKING
1:10
TOTAL TIME
Ingredients
-
2
skinless boneless chicken breast, halved
-
Ground cumin
-
Ground coriander
-
salt and pepper
-
1/2 lb
(225 g)Sir Laurier d'Arthabaska cheese, sliced
-
1/3 cup
(80 mL)chopped sundried tomatoes preserved in oil
-
2 cups
(500 mL)choice of lettuce leaves
-
capers, drained
-
olive oil
-
balsamic vinegar
-
grilled peppers:
-
2
Red bell peppers, cut in half
-
2
Yellow bell peppers, cut in half
Preparation
Preheat oven to 375° F/190° C.
Slightly season chicken breast halves 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 Sir Laurier d'Arthabaska cheese and chopped sundried tomatoes. Roll and wrap each chicken breast half in parchment paper.
Bake chicken rolls in baking pan 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. Grill pepper in oven, face down, on baking sheet 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.
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