Stuffed Chicken Breasts with Grilled Tomatoes and Minted Yogurt Sauce

Recipe ingredients

• Minted yogurt sauce
• ½ cup (125 mL) plain yogurt
• ½ lime, juiced
• 2 tsp. (10 mL) honey*
• 2 Tbsp. (30 mL) chopped fresh mint
• Salt to taste
• Stuffing
• Zest of ½ lemon, finely chopped or grated
• ⅓ cup (80 mL) chopped flat-leaf (Italian) parsley
• 1 garlic clove, minced
• 1 Tbsp. (15 mL) minced capers
• 4 anchovies, rinsed and minced
• 4 slices pancetta or 2 slices bacon, minced
• 1 – 2 Tbsp. (15 – 30 mL) Irresistibles extra virgin olive oil*
• 4 skin-on boneless chicken breasts
• 1 container, grape or cherry tomatoes
• Irresistibles extra virgin olive oil*
• Freshly ground Irresistibles peppercorns* to taste

Preparation

Yogurt sauce: Combine sauce ingredients in a small bowl. Refrigerate.
Stuffing: In a bowl, mix lemon zest, parsley, garlic, capers, anchovies and pancetta with enough oil to hold it all together. Using a knife or small spatula, separate the skin from the breast and slide in the stuffing. Refrigerate stuffed breasts until it’s time to cook them.
Indirect heat grilling: Preheat one side of barbecue to high. Lightly oil breasts and pepper them. Once the grill is very hot, brown breasts both sides.
Lower heat to medium-high and place breasts over the closed burner. Close the lid and cook 17 to 20 minutes or so, depending on size of breasts, until chicken is cooked through.
Thread tomatoes on skewers and brush with olive oil. Season and grill about 5 minutes or until tomatoes begin to split.
Serve chicken breasts with grilled tomatoes, yogurt sauce and, if desired, quinoa.

Suggestion

Quinoa is the ideal accompaniment. To make quinoa, rinse 1 cup (250 mL) white quinoa, preferably organic, in a strainer under cold running water until water runs clear (4 – 5 minutes) to remove bitter-tasting saponins. Put quinoa and 1¾ cups (430 mL) vegetable or chicken broth* in a heavy-bottomed pot, cover and bring to a boil over medium-high heat. Lower heat to medium and simmer 10 minutes. Remove from heat and let stand 8 – 10 minutes. Stir in 1 minced shallot, ⅓ cup (80 mL) Irresistibles extra virgin olive oil*, ⅓ cup (80 mL) grated Parmesan, a splash of Irresistibles balsamic vinegar, a smidgen of piment d’Espelette or cayenne (optional), salt and freshly ground pepper*.

* 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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