Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

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

Ok
Important!

Are you sure you want to empty your cart?

Chicken Cutlets with Gouda, Sesame and Sweet Peppers https://www.metro.ca/userfiles/image/recipes/Poitrines-poulet-Gouda-sesame-poivron-doux-3890.jpg PT10M PT35M PT45M
Sauce:Blanch 2 red peppers in boiling water for 1 to 2 minutes.Peel, cut in half, remove seeds and white parts, then cut into pieces.In a saucepan, boil red pepper pieces in cream for 7 to 8 minutes. In blender, purée sauce until smooth. Season with salt and pepper. Keep warm.Cut a pocket in side of each chicken breast, stuff with cheese, then close.Melt butter and brush both sides of chicken. Sprinkle with sesame seeds, pressing down firmly.Heat olive oil in an ovenproof frying pan and cook chicken on one side over low heat for 3 to 4 minutes. Turn over and finish in oven at 350°F (180°C) for about 15 minutes.Meanwhile, cut green, yellow and red peppers in half, remove seeds and white parts, then cut into matchsticks.Melt butter in a non-stick frying pan and cook peppers for 4 to 5 minutes. Cook green onions in salted water.Pour red pepper sauce on each of 4 serving plates and place chicken on it. Top with julienned peppers and green onions. Garnish with sesame seeds.Peel, cut in half, remove seeds and white parts, then cut into pieces.
4
4 3 5 4
sauce: 2 red peppers 1/2 cup (125 mL) whipping (35 %) cream salt and pepper 4 boneless, skinless chicken breast 4 oz (120 g) canadian gouda 2/3 oz (20 g) butter 2 oz (60 g) sesame seeds 1 Tbsp. (15 mL) olive oil topping: 8 green onion 1 green pepper 1 yellow pepper 1 red pepper sesame seeds, to garnish
Chicken Cutlets with Gouda, Sesame and Sweet Peppers

Chicken Cutlets with Gouda, Sesame and Sweet Peppers

Rate this recipe
3 Votes
  • Gluten-free
4
servings
0:10
Preparation
0:35
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • sauce:
  • 2
    red peppers
  • 1/2 cup
    (125 mL)
    whipping (35 %) cream
    You might like:

    Flyer Deal  (1)
    SELECTION CREAM

    SELECTION CREAM

    $2.69 ea.

    473 ml - 1 L SELECTED VARIETIES



  • salt and pepper
  • 4
    boneless, skinless chicken breast
    You might like:

    Flyer Deal  (1)
    MASTRO CACCIATORE OR CASALINGO SALAMI OR LILYDALE SLICED TURKEY BREAST OR SAN DANIELE PROSCIUTTO OR MAPLE LEAF NATURAL SELECTIONS

    MASTRO CACCIATORE OR CASALINGO SALAMI OR LILYDALE SLICED TURKEY BREAST OR SAN DANIELE PROSCIUTTO OR MAPLE LEAF NATURAL SELECTIONS

    $10.00 ea.

    200 - 400 g SELECTED VARIETIES


  • 4 oz
    (120 g)
    canadian gouda
  • 2/3 oz
    (20 g)
    butter
    You might like:

    Flyer Deal  (1)
    MARANATHA ALMOND BUTTER

    MARANATHA ALMOND BUTTER

    $11.49 ea.

    340 g SELECTED VARIETIES


  • 2 oz
    (60 g)
    sesame seeds
  • 1 Tbsp.
    (15 mL)
    olive oil

  • topping:
  • 8
    green onion
  • 1
    green pepper
  • 1
    yellow pepper
  • 1
    red pepper

  • sesame seeds, to garnish
Imprimer ma sélection

Preparation

Sauce:

Blanch 2 red peppers in boiling water for 1 to 2 minutes.

Peel, cut in half, remove seeds and white parts, then cut into pieces.

In a saucepan, boil red pepper pieces in cream for 7 to 8 minutes. In blender, purée sauce until smooth. Season with salt and pepper. Keep warm.

Cut a pocket in side of each chicken breast, stuff with cheese, then close.

Melt butter and brush both sides of chicken. Sprinkle with sesame seeds, pressing down firmly.

Heat olive oil in an ovenproof frying pan and cook chicken on one side over low heat for 3 to 4 minutes. Turn over and finish in oven at 350°F (180°C) for about 15 minutes.

Meanwhile, cut green, yellow and red peppers in half, remove seeds and white parts, then cut into matchsticks.

Melt butter in a non-stick frying pan and cook peppers for 4 to 5 minutes. Cook green onions in salted water.

Pour red pepper sauce on each of 4 serving plates and place chicken on it. Top with julienned peppers and green onions. Garnish with sesame seeds.

Peel, cut in half, remove seeds and white parts, then cut into pieces.

Source : Féd. producteurs de lait du Québec

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.