Stuffed Chicken Breasts, Mustard Sauce

Stuffed Chicken Breasts, Mustard Sauce
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • stuffing

  • 1/2 cup
    (125 mL)

    dried cranberries

  • 1/2 cup
    (125 mL)

    yellow peppers, well diced

  • 125 cup
    (1/2 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 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 maximum.

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.

Source: Metro / Photo: Producteurs Laitier du 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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