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Chicken with goat cheese and apple sauce https://www.metro.ca/userfiles/image/recipes/poulet-fromage-chevre-sauce-pommes-7140.jpg PT20M PT20M PT40M
Heat butter in a skillet over medium-high heat. Add chicken and brown each side for a few minutes. Add apple juice, chicken bouillon, and apples. Season to taste. Bring to boil and cook covered on low for about 5 minutes. Turn chicken and continue cooking for 10 minutes, or until the drippings are clear or until meat thermometer reaches inner temperature of 77° C (170° F). Remove chicken and set aside. Leave apple sauce in the hot skillet. Preheat oven to 180° C (350° F). Cut goat cheese into medallions, then coat in chopped fresh parsley. Slice chicken breasts and arrange on serving plates, alternating cheese medallions and chicken slices. Put the plates in the oven for a few minutes to heat the cheese. Drizzle with apple sauce and garnish with sprigs of tarragon, if desired.
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4 chicken breast or 8 thighs, boneless (about 450 g/1 lb) 1 Tbsp. (15 mL) butter or oil 1/2 cup (125 mL) apple juice 1 cup (250 mL) chicken bouillon 2 apples, pealed, cored, and cut in thin slices 8 oz (160 g) creamy goat cheese fresh parsley, chopped (to taste)
Chicken with goat cheese and apple sauce

Chicken with goat cheese and apple sauce

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Chicken with goat cheese and apple sauce
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    chicken breast or 8 thighs, boneless (about 450 g/1 lb)
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    BONELESS SKINLESS 17.61/kg

    FRESH STUFFED CHICKEN BREAST BONELESS SKINLESS

    FRESH STUFFED CHICKEN BREAST BONELESS SKINLESS

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    SELECTED VARIETIES 13.21/kg

    FRESH BREADED CHICKEN OR TURKEY BREAST CUTLETS VALUE PACK

    FRESH BREADED CHICKEN OR TURKEY BREAST CUTLETS VALUE PACK

    $5.99 /lb

    BONELESS SKINLESS 13.21/kg

  • 1 Tbsp.
    (15 mL)
    butter or oil
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    MARANATHA ALMOND BUTTER

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    340 g SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    apple juice
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  • 1 cup
    (250 mL)
    chicken bouillon
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    CAMPBELL'S READY TO SERVE SOUP 500 - 540 ml HABITANT SOUP 796 ml OR BROTH 480 - 900 ml

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  • 2
    apples, pealed, cored, and cut in thin slices
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    HONEYCRISP APPLES

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    $2.99 /lb

    PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE 6.59/kg

    ANJOU OR BOSC PEARS PRODUCT OF U.S.A., EXTRA FANCY GRADE GRANNY SMITH APPLES PRODUCT OF FRANCE OR ITALY, EXTRA FANCY GRADE SEEDLESS NAVEL ORANGES PRODUCT OF U.S.A.

    ANJOU OR BOSC PEARS PRODUCT OF U.S.A., EXTRA FANCY GRADE GRANNY SMITH APPLES PRODUCT OF FRANCE OR ITALY, EXTRA FANCY GRADE SEEDLESS NAVEL ORANGES PRODUCT OF U.S.A.

    $1.79 /lb

    3.95/kg

  • 8 oz
    (160 g)
    creamy goat cheese

  • fresh parsley, chopped (to taste)
Imprimer ma sélection

Preparation

Heat butter in a skillet over medium-high heat. Add chicken and brown each side for a few minutes. Add apple juice, chicken bouillon, and apples. Season to taste.

Bring to boil and cook covered on low for about 5 minutes. Turn chicken and continue cooking for 10 minutes, or until the drippings are clear or until meat thermometer reaches inner temperature of 77° C (170° F).

Remove chicken and set aside. Leave apple sauce in the hot skillet.

Preheat oven to 180° C (350° F). Cut goat cheese into medallions, then coat in chopped fresh parsley.

Slice chicken breasts and arrange on serving plates, alternating cheese medallions and chicken slices. Put the plates in the oven for a few minutes to heat the cheese.

Drizzle with apple sauce and garnish with sprigs of tarragon, if desired.

Source : Exceldor

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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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