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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


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  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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  • 1
    onion, chopped
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  • 4
    cloves of garlic, chopped
  • 1 1/2 cup
    (375 mL)
    red or greenpepper, diced
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    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

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

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

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