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Island Chicken Bundles https://www.metro.ca/userfiles/image/recipes/baluchons-poulet-caraibes-5333.jpg PT20M PT25M PT55M
In a bowl, combine butter, garlic, ginger, lime juice and zest, and chili. Season and set aside.Preheat oven to 375°F(190°C).Cut 4 large sheets of foil. In the centre of each, put some of the julienned carrots and celery, a pinch of coriender and some green onions. Season to taste.Place the chicken breasts on the vegetable and top with the flavour butter.Close and seal bundles.Cook for 20-25 minutes or until juices run clear and the meat'internal temperature reachs170°F (77°C ).Let stand 10 minutes and serve.Round out the meal with steamed rice and a tossed salad.On opening the bundles, squirt lemon juice on the chicken.
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1/2 cup (125 mL) unsalted butter,softened 2 garlic cloves,minced 1 Tbsp. (15 mL) grated ginger 1 lime, zest and juice To taste crushed chili To taste salt and pepper 2 big carrot, julienned 2 celery, julienned 1/2 cup (125 mL) minced coriender 3 green onion,chopped To taste salt and pepper 4 boneless chicken breast 3 Tbsp. (45 mL) extra virgin olive oil to taste lemon wedges
Island Chicken Bundles

Island Chicken Bundles

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:25
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    unsalted butter,softened
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    SELECTION BUTTER OR BECEL BRICKS

    SELECTION BUTTER OR BECEL BRICKS

    $3.99 ea.

    454 g SELECTED VARIETIES


  • 2
    garlic cloves,minced
  • 1 Tbsp.
    (15 mL)
    grated ginger
  • 1
    lime, zest and juice
    You might like:

    Flyer Deal  (1)
    LEMONS

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA OR ARGENTINA ROMAINE HEARTS 3 PK, PRODUCT OF U.S.A VIDALIA YELLOW SWEET ONIONS 3 lb PRODUCT OF U.S.A., No. 1 GRADE LIMES 1 lb, PRODUCT OF MEXICO



  • To taste crushed chili

  • To taste salt and pepper
  • 2
    big carrot, julienned
  • 2
    celery, julienned
  • 1/2 cup
    (125 mL)
    minced coriender
  • 3
    green onion,chopped
    You might like:

    Flyer Deal  (1)
    BUNCH RADISHES OR GREEN ONIONS

    BUNCH RADISHES OR GREEN ONIONS

    $1.29 ea.

    PRODUCT OF CANADA



  • To taste salt and pepper
  • 4
    boneless chicken breast
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    Flyer Deals  (2)
    SAVE $4.00
    DECECCO OLIVE OIL

    DECECCO OLIVE OIL

    $5.99 ea.

    750 ml


    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES



  • to taste lemon wedges
    You might like:

    Flyer Deals  (2)
    LEMONS

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA OR ARGENTINA ROMAINE HEARTS 3 PK, PRODUCT OF U.S.A VIDALIA YELLOW SWEET ONIONS 3 lb PRODUCT OF U.S.A., No. 1 GRADE LIMES 1 lb, PRODUCT OF MEXICO


    ORGANIC LEMONS

    ORGANIC LEMONS

    $3.99 ea.

    454 G PRODUCT OF SOUTH AFRICA


Imprimer ma sélection

Preparation

In a bowl, combine butter, garlic, ginger, lime juice and zest, and chili. Season and set aside.

Preheat oven to 375°F(190°C).

Cut 4 large sheets of foil. In the centre of each, put some of the julienned carrots and celery, a pinch of coriender and some green onions. Season to taste.

Place the chicken breasts on the vegetable and top with the flavour butter.Close and seal bundles.

Cook for 20-25 minutes or until juices run clear and the meat'internal temperature reachs170°F (77°C ).

Let stand 10 minutes and serve.Round out the meal with steamed rice and a tossed salad.

On opening the bundles, squirt lemon juice on the chicken.

Source : Metro

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Gluten-free recipes

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Lactose-free recipes

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