Recipe #2250
Vegetable-Stuffed Chicken Breasts
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | La Trattoria |
Wine & food pairing
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Recipe ingredients
- 4 x 6 oz. (180 g) boneless chicken breasts
- 12 slices prosciutto
- 4 slices provolone cheese
- 2 limes,juice and zest, grated
- 1 cup (250 mL)julienned leeks (white part only)
- 1 Tbsp. (15 ml) olive oil*
- 1/2 cup (125 mL) thinly sliced mushrooms
- 1 cup (250 mL) julienned zucchini
- 1/2 cup (125 mL) red pepper strips
- 16 green olives*, sliced thin
- 1/3 cup (80 mL) grated Emmenthal cheese
- Salt
- Pepper
- Sufficient quantity, Dijon mustard*
Preparation
Preheat barbecue to medium.
Cut pockets into chicken breasts. Sprinkle with lime juice. Set aside.
In a bowl, mix leaks and 15ml of oil, mushrooms, zucchini, peppers, lime zest, olives and cheese. Season (with Salt and Pepper)
Put stuffing inside chicken breast, baste exterior with mustard, roll 3 slices of prosciutto around chicken. Close up using toothpicks - cook on BBQ for 10 min each side.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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