Skip to content
Important

The product you've selected is unavailable at your chosen store it could not be added to your Cart.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Fast checkout

??fast.checkout.fast.cart.remodal.description_en??

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
Chicken Breasts Stuffed with Bell Pepper and Summer Squash https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-farcies-poivrons-courgettes-2917.jpg PT20M PT35M PT55M
Preheat oven to 375°F (190°C). In a pannikin, heat 1 Tbsp (15 mL) of olive oil on moderate heat. Add onion and garlic and cook about 3 minutes or until the onion has softened. Add bell pepper and summer squash and continue cooking, stirring for 3 minutes. Remove from heat. Add cheese, basil, chive, salt and pepper. Mix well, let cool slightly and set aside. With a small knife, make an incision on the length of the chicken breast to form a pouch. Stuff each pouch with the bell pepper and summer squash mixture. Close breasts with toothpicks. In the pannikin, heat the remaining oil on moderate heat. Cook stuffed chicken breasts for 3 minutes on each side or until brown. Finish cooking in oven for about 20 minutes or until clear liquid runs from chicken when pricked. Cut breast in two immediately before serving.
4
4 11 5 3
4 boneless chicken breasts 1 Tbsp. (15 mL) extra virgin olive oil
Chicken Breasts Stuffed with Bell Pepper and Summer Squash

Chicken Breasts Stuffed with Bell Pepper and Summer Squash

Rate this recipe
11 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • stuffing

  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 1
    onion, chopped
    You might like:

    Flyer Deal  (1)
    SCHNEIDERS MINI-SIZZLERS

    SCHNEIDERS MINI-SIZZLERS

    $3.99 ea.

    FROZEN, 375 g


  • 4
    cloves of garlic, chopped
  • 1 1/2 cup
    (375 mL)
    red or greenpepper, diced
    You might like:

    Flyer Deal  (1)
    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    ASPARAGUS PRODUCT OF MEXICO, NO. 1 GRADE, 2.99/LB, 6.59/KG OR LEMONS 2 LB, PRODUCT OF SPAIN OR TURKEY, 2.99 EA.OR ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO, 2.99 EA. OR GREEN FRE

    $2.99 /lb or ea.


  • 1 1/2 cup
    (375 mL)
    summer squash, diced
  • 1/2 cup
    (125 mL)
    grated mozarella cheese
  • 1 Tbsp.
    (15 mL)
    fresh basil, chopped
  • 2 tsp.
    (10 mL)
    fresh chive, chopped
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES



  • salt and ground pepper to taste
  • 4
    boneless chicken breasts
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

In a pannikin, heat 1 Tbsp (15 mL) of olive oil on moderate heat.

Add onion and garlic and cook about 3 minutes or until the onion has softened.

Add bell pepper and summer squash and continue cooking, stirring for 3 minutes.

Remove from heat. Add cheese, basil, chive, salt and pepper. Mix well, let cool slightly and set aside.

With a small knife, make an incision on the length of the chicken breast to form a pouch. Stuff each pouch with the bell pepper and summer squash mixture. Close breasts with toothpicks.

In the pannikin, heat the remaining oil on moderate heat. Cook stuffed chicken breasts for 3 minutes on each side or until brown.

Finish cooking in oven for about 20 minutes or until clear liquid runs from chicken when pricked.

Cut breast in two immediately before serving.

Source : Metro

Legal Notice

Gluten-free recipes

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.