Chicken Cutlets Stuffed with Le Mamirolle on Barley Salad with Peaches

Chicken Cutlets Stuffed with Le Mamirolle on Barley Salad with Peaches
  • 4 servings
  • 0:30 Preparation
  • 0:20 Cooking
  • 0:50 Total Time

Ingredients

Add all
  • 4

    large chicken cutlets or 4 chicken breasts, butterfly cut

  • 1/2 lb
    (225 g)

    le mamirolle, thinly sliced

  • 8

    pieces of sun-dried tomato, oil-packed or rehydrated

  • 2 Tbsp.
    (30 mL)

    butter

  • to taste Salt and freshly ground pepper

  • Salad

  • 2 cups
    (500 mL)

    cooked pearl barley

  • 3

    green onions, chopped

  • 2

    Italian tomatoes, diced or 1 cup (250 ml) cherry tomatoes, halved

  • 1

    avocado, diced

  • 2 to 3

    ripe peaches or nectarines, finely diced

  • 1/3 cup
    (80 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • 2 Tbsp.
    (30 mL)

    chopped fresh coriander or 2 teaspoon. (10 ml) dried coriander

  • to taste Salt and freshly ground pepper

Preparation

Preheat barbecue to medium-high or oven to 375°F (190°C).

Cover chicken with cheese and place 2 pieces of sun-dried tomato on each piece on top.

Roll or fold to hold cheese and sun-dried tomato inside and secure with toothpicks. Brush with melted butter and salt and pepper generously.

Grill or bake stuffed chicken for about 15 to 20 minutes (turning occasionally). Cool.

While chicken is cooking, toss together salad ingredients and salt and pepper to taste.

Serve cooled, sliced chicken on a bed of barley salad with raw vegetables.

Source: Féd. producteurs de lait du Québec

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