Chicken Breasts with Havarti and Port-flavoured Strawberries

Chicken Breasts with Havarti and Port-flavoured Strawberries
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1

    shallot, chopped

  • 1 cup
    (250 mL)

    washed, hulled and sliced strawberries

  • 1/4 cup
    (60 mL)


  • Salt and freshly ground pepper to taste

  • 1/3 lb
    (150 g)

    canadian havarti, swiss or gouda, cut into 4 thin slices

  • 4

    chicken breasts, butterflied


In a frying pan, melt butter and cook shallot. Add strawberries and cook 2 to 3 minutes.

Add port while scraping pan with a wooden spatula, then cook until almost all the liquid has evaporated. Salt and pepper to taste. Let mixture cool.

Preheat barbecue to medium.

Stuff each chicken breast with a slice of cheese and a quarter of the strawberry mixture. Secure with toothpicks.

Barbecue for 10 to 12 minutes on each side or until chicken is no longer pink inside. Serve with a salad or grilled vegetables.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007