Gourmet à la carte Chicken Saltimbocca, Zucchini-broccoli Bundles and Potato Wedge Fries

Gourmet à la carte Chicken Saltimbocca, Zucchini-broccoli Bundles and Potato Wedge Fries
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 2

    stuffed chicken breasts Saltimbocca

  • zucchini-broccoli bundles

  • 2

    zucchini

  • 1

    broccoli

  • 4 tsp.
    (20 mL)

    extra virgin olive oil

  • potato wedge fries

  • 1 lb
    (450 g)

    potatoes

  • 2 tsp.
    (10 mL)

    extra virgin olive oil

  • Salt and pepper to taste

Preparation

Preheat oven to 375°F (190°C).

In a baking dish, put stuffed chicken breasts.

Roast about 30 minutes or until juices run clear.

Zucchini-broccoli Bundles

Preheat oven to 375°F (190°C).

Cut 4 sheets of foil.

Slice zucchini and halve slices.

Cut broccoli into florets.

Portion out vegetables onto the 4 sheets and drizzle with olive oil.

Close and seal bundles.

Place bundles on a baking sheet and bake about 20 minutes.

Potato Wedge Fries

Preheat oven to 375°F (190°C).

Wash and peel potatoes. Cut into long wedges.

Put wedges in a bowl; drizzle with olive oil and season.

Transfer to a parchment-lined baking sheet and bake 35 - 40 minutes.

Flip wedges mid-way through cooking.

Source: Académie Culinaire

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