Chicken Salad with Oka and Grilled Peppers

Preparation:	30 min
Marinating/Waiting:	10 min
Cooking:	35 min
Total:	1 h 15 min

4
servings

Category:	Meats and substitutes
Subcategory:	Chicken
Source:	Féd. producteurs de lait du Québec

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Recipe of : Chicken Salad with Oka and Grilled Peppers

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Recipe ingredients

2 red peppers
2 yellow peppers
4 skinless, boneless chicken breasts
Ground cumin
Ground coriander
Salt and pepper
1/2 lb (250 g) Canadian Oka, sliced
1/3 cup (75 mL) chopped oil-packed sun-dried tomatoes, drained
2 cups (500 mL) mixed lettuce
Capers, drained
Olive oil
Balsamic vinegar

Preparation

Preheat broiler. Cut peppers in half and broil, skin side up, on a cookie sheet until skin is slightly charred, checking frequently.

Remove peppers from oven, place in paper bag and let stand for 15 minutes. Remove from bag and slip off skins under cold water. Pat dry. Cut into strips.

Preheat oven to 375°F/190°C. Lightly season chicken with cumin, coriander, salt and pepper. With small knife, cut a pocket lengthwise in each chicken breast, without cutting through, to form pocket big enough for stuffing.

Stuff generously with slices of Oka and sun-dried tomatoes. Roll up chicken and wrap in parchment paper and place on a cookie sheet. Bake for 25 minutes.

Remove from oven and let stand for 10 minutes before removing paper.

Divide lettuce among 4 plates and arrange grilled pepper strips. Slice chicken rolls and arrange in centre of each plate. Top with capers and sprinkle with olive oil and balsamic vinegar.

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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