Recipe #3872
Stuffed Chicken Breasts, Mustard Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 35 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- Stuffing
- 1/2 cup (125 mL) dried cranberries
- 1/2 cup (125 mL) yellow peppers, well diced
- 1/2 cup (125 mL) grilled crushed almonds (optional)
- 1/2 cup (125 mL) feta cheese, rinsed and crumbled
- 1 French shallot, chopped
- 1/2 cup (125 mL) frozen spinach*, thawed, drained, chopped
- Salt and ground pepper to taste
- 4 boned Flamingo chicken breasts
- 2 Tbsp. (30 mL) Dijon mustard*
- 2 Tbsp. (30 mL) canola oil*
- 1/3 cup (80 mL) mayonnaise*
- 1/4 cup (60 mL) Dijon mustard*
Preparation
Preheat barbecue to high heat.
Mix all stuffing ingredients. Season to taste.
Slice chicken breasts open butterfly style, place between two layers of plastic wrap, and flatten with a meat tenderizer or heavy pan.
Stuff the centre of each breast. Fold and close with tooth picks.
Mix mustard and oil and brush chicken.
Reduce barbecue heat to medium.
Place meat on well heated barbecue grill and cook 8 minutes each side or until chicken is fully cooked.
Meanwhile, mix mayonnaise and mustard.
Serve chicken with dijonnaise.
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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