BONELESS SKINLESS SELECTED VARIETIES 15.41/kg
2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
Preheat broiler. Cut peppers in half and broil, skin side up, on a cookie sheet until skin is slightly charred, checking frequently.
Remove peppers from oven, place in paper bag and let stand for 15 minutes. Remove from bag and slip off skins under cold water. Pat dry. Cut into strips.
Preheat oven to 375°F/190°C. Lightly season chicken with cumin, coriander, salt and pepper. With small knife, cut a pocket lengthwise in each chicken breast, without cutting through, to form pocket big enough for stuffing.
Stuff generously with slices of Oka and sun-dried tomatoes. Roll up chicken and wrap in parchment paper and place on a cookie sheet. Bake for 25 minutes.
Remove from oven and let stand for 10 minutes before removing paper.
Divide lettuce among 4 plates and arrange grilled pepper strips. Slice chicken rolls and arrange in centre of each plate. Top with capers and sprinkle with olive oil and balsamic vinegar.
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.
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