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Chicken Cutlets Stuffed with Le Mamirolle on Barley Salad with Peaches https://www.metro.ca/userfiles/image/recipes/escalopes-poulet-mamirolle-salade-orge-peche-4497.jpg PT30M PT20M PT50M
Preheat barbecue to medium-high or oven to 375°F (190°C).Cover chicken with cheese and place 2 pieces of sun-dried tomato on each piece on top.Roll or fold to hold cheese and sun-dried tomato inside and secure with toothpicks. Brush with melted butter and salt and pepper generously.Grill or bake stuffed chicken for about 15 to 20 minutes (turning occasionally). Cool.While chicken is cooking, toss together salad ingredients and salt and pepper to taste.Serve cooled, sliced chicken on a bed of barley salad with raw vegetables.
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4 large chicken cutlets or 4 chicken breasts, butterfly cut 1/2 lb (225 g) le mamirolle, thinly sliced 8 pieces of sun-dried tomato, oil-packed or rehydrated 2 Tbsp. (30 mL) butter to taste Salt and freshly ground pepper Salad 2 cups (500 mL) cooked pearl barley 3 green onion, chopped 2 Italian tomatoes, diced or 1 cup (250 ml) cherry tomatoes, halved 1 avocado, diced 2 to 3 ripe peach or nectarines, finely diced 1/3 cup (80 mL) extra virgin olive oil 2 Tbsp. (30 mL) lemon juice 2 Tbsp. (30 mL) chopped fresh coriander or 2 teaspoon. (10 ml) dried coriander to taste Salt and freshly ground pepper
Chicken Cutlets Stuffed with Le Mamirolle on Barley Salad with Peaches

Chicken Cutlets Stuffed with Le Mamirolle on Barley Salad with Peaches

Rate this recipe
5 Votes
4
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    large chicken cutlets or 4 chicken breasts, butterfly cut
  • 1/2 lb
    (225 g)
    le mamirolle, thinly sliced
  • 8
    pieces of sun-dried tomato, oil-packed or rehydrated
  • 2 Tbsp.
    (30 mL)
    butter

  • to taste Salt and freshly ground pepper

  • Salad
  • 2 cups
    (500 mL)
    cooked pearl barley
  • 3
    green onion, chopped
  • 2
    Italian tomatoes, diced or 1 cup (250 ml) cherry tomatoes, halved
  • 1
    avocado, diced
  • 2 to 3
    ripe peach or nectarines, finely diced
  • 1/3 cup
    (80 mL)
    extra virgin olive oil
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 2 Tbsp.
    (30 mL)
    chopped fresh coriander or 2 teaspoon. (10 ml) dried coriander

  • to taste Salt and freshly ground pepper
Imprimer ma sélection

Preparation

Preheat barbecue to medium-high or oven to 375°F (190°C).

Cover chicken with cheese and place 2 pieces of sun-dried tomato on each piece on top.

Roll or fold to hold cheese and sun-dried tomato inside and secure with toothpicks. Brush with melted butter and salt and pepper generously.

Grill or bake stuffed chicken for about 15 to 20 minutes (turning occasionally). Cool.

While chicken is cooking, toss together salad ingredients and salt and pepper to taste.

Serve cooled, sliced chicken on a bed of barley salad with raw vegetables.

Source : Féd. producteurs de lait du Québec

Legal Notice

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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