Mix together the cheese, garlic and parsley.
Place the chicken breasts between two sheets of waxed paper and, using a mallet or a rolling-pin, flatten them until they are about 1/2 inch (1 cm) thick. Spread about 2 Tbsp. (30 mL) of stuffing over 2 spinach leaves placed on each chicken breast. Roll the breasts and fasten using tooth-picks.
Refrigerate for 15 minutes.
In a non-stick skillet, heat the oil over medium-high heat. Add the stuffed breasts and cook, turning them over once in a while, for about 3 minutes or until golden.
Add the broth and reduce over medium-low heat. Cover the pan and cook for about 20 minutes, or until the juices flowing from the meat are clear or when a meat thermometer indicates an internal temperature of 170°F (77°C).
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.