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Dijon Chicken Breasts with Vegetable Tian and Salad with Raspberry Vinaigrette https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-moutarde-dijon-legumes-salade-framboisee-7038.jpg PT35M PT35M PT1H10M
VegetablesPreheat oven to 400°F.Using a mandolin or a chef's knife, slice the red onion in 5 mm thick slices and place on the bottom of a baking dish. Chop garlic and sprinkle over onions. Drizzle with olive oil, and season with salt, pepper, and herbes de Provence.Also with a mandolin or chef's knife, thinly slice the zucchini, summer squash, and Italian tomatoes in slices of equal width. Spread the zucchini, summer squash, and tomato slices upright over the onions, alternating colors.Reseason and drizzle a little olive oil over vegetables.Bake about 35 minutes.Exceldor Dijon chicken breastsOn the grillStart by carefully cleaning and oiling your grill.Heat grill using two different settings, with one side on low, and the other on high.Place chicken breasts on the grill over high heat and cook 3 minutes without turning.Transfer chicken breasts to the low heat side of the grill, close the lid, and cook 10 to 20 minutes. This allows you to make sure chicken breasts are fully cooked.Use a meat thermometer to check doneness. Once the internal temperature of your chicken reaches 170°F (70°C), it's perfectly cooked.In the ovenPreheat oven to 375°F. Place chicken breasts on a baking dish. Bake 20 to 30 minutes, until the chicken is fully cooked. Turn halfway through cooking. The chicken is cooked when its internal temperature is 170°F (70°C).Salad with raspberry vinaigretteFor the vinaigrette, place all ingredients in a bowl and whisk. Salt and pepper to taste. Drizzle over arugula or mesclun to taste.Place a serving of the vegetable tian and one Exceldor Dijon chicken breast on a plate and serve with salad and raspberry vinaigrette.
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Dijon Chicken Breasts with Vegetable Tian and Salad with Raspberry Vinaigrette

Dijon Chicken Breasts with Vegetable Tian and Salad with Raspberry Vinaigrette

Rate this recipe
2 Votes
  • Lactose-free
4
servings
0:35
Preparation
0:35
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • vegetable tian


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    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 1
    red onion
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  • 2
    clove garlic

  • Sufficient quantity, extra virgin olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES



  • pepper to taste

  • herbes de provence to taste
  • 2
    zucchini
  • 2
    summer squashes
  • 4
    italian tomatoes
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    $1.99 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 1.99 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 1.99/lb, 4.39/kg


  • 4
    chicken breast seasoned with dijon mustard
  • raspberry salad


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  • 2 tsp.
    (10 mL)
    Meaux mustard
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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  • 2 Tbsp.
    (30 mL)
    raspberry vinegar
  • 1 Tbsp.
    (15 mL)
    water
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  • Salt and pepper to taste
  • 4 cups
    (1 L)
    of Arugula or mixed mesclun
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    ATTITUDE SALADS

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    CARROT OR YELLOW ONIONS

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    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


Imprimer ma sélection

Preparation

Vegetables

Preheat oven to 400°F.

Using a mandolin or a chef's knife, slice the red onion in 5 mm thick slices and place on the bottom of a baking dish. Chop garlic and sprinkle over onions. Drizzle with olive oil, and season with salt, pepper, and herbes de Provence.

Also with a mandolin or chef's knife, thinly slice the zucchini, summer squash, and Italian tomatoes in slices of equal width. Spread the zucchini, summer squash, and tomato slices upright over the onions, alternating colors.

Reseason and drizzle a little olive oil over vegetables.

Bake about 35 minutes.

Exceldor Dijon chicken breasts

On the grill

Start by carefully cleaning and oiling your grill.

Heat grill using two different settings, with one side on low, and the other on high.

Place chicken breasts on the grill over high heat and cook 3 minutes without turning.

Transfer chicken breasts to the low heat side of the grill, close the lid, and cook 10 to 20 minutes. This allows you to make sure chicken breasts are fully cooked.

Use a meat thermometer to check doneness. Once the internal temperature of your chicken reaches 170°F (70°C), it's perfectly cooked.

In the oven

Preheat oven to 375°F. Place chicken breasts on a baking dish. Bake 20 to 30 minutes, until the chicken is fully cooked. Turn halfway through cooking. The chicken is cooked when its internal temperature is 170°F (70°C).

Salad with raspberry vinaigrette

For the vinaigrette, place all ingredients in a bowl and whisk. Salt and pepper to taste. Drizzle over arugula or mesclun to taste.

Place a serving of the vegetable tian and one Exceldor Dijon chicken breast on a plate and serve with salad and raspberry vinaigrette.

Source : Exceldor

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Lactose-free recipes

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