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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 12 5 3
4 boneless chicken breast 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
12 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
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    1 l SELECTED VARIETIES


  • 1
    onion, chopped
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $3.00

    2 lb PRODUCT OF ONTARIO CANADA NO. 1 GRADE


  • 4
    cloves of garlic, chopped
  • 1 1/2 cup
    (375 mL)
    red or greenpepper, diced
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    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $1.99 /lb or ea.

    PRODUCT OF MEXICO OR HONDURAS, 1.99/lb, 4.39/ kg MINI CUCUMBERS 397 g, PRODUCT OF ONTARIO, CANADA No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE, 1.99 EA. CAULIFLOWER PRODUCT OF U.S.A., No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE, 1.99 EA.


  • 1 1/2 cup
    (375 mL)
    summer squash, diced
  • 1/2 cup
    (125 mL)
    grated mozarella cheese
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    400 - 450 g or SHREDDED OR CUBED CHEESE 280 - 340 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    fresh basil, chopped
  • 2 tsp.
    (10 mL)
    fresh chive, chopped
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  • salt and ground pepper to taste
  • 4
    boneless chicken breast
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    FRESH BREADED CHICKEN OR TURKEY BREAST CUTLETS VALUE PACK

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    BONELESS SKINLESS $11.00/kg


  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    GALLO EXTRA VIRGIN OLIVE OIL

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    1 l 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

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Gluten-free recipes

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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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