Mix together the stuffing ingredients; with your hands, shape into a cylinder. Refrigerate for at least 1 hour.
For the breading, season the flour. Set aside. Mix together the eggs and canola oil. Set aside. Slice the chicken breasts open in half lengthwise.
Place some of the stuffing cylinder in each chicken breast and close with a toothpick. Dredge the breasts in flour, shaking off the excess.
Dip in the egg mixture and then the bread crumbs. Repeat the previous step. Refrigerate for 20 minutes.
In a hot frying pan, brown the breasts on each side. Finish cooking in the oven at 350°F/ 180°C for 10 to 12 minutes.
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 lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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.
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