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Maple-Flavoured Chicken Breast https://www.metro.ca/userfiles/image/recipes/poitrine-poulet-erable-4787.jpg PT10M PT12M PT1H22M
Combine the maple vinaigrette and Dijon mustard and add the chicken breasts. Season with salt and pepper to taste. Marinate in the refrigerator for 1 hour. Barbecue over medium heat or cook in a non-stick ridged pan, 6 to 7 minutes, until internal temperature reads 65°C/150°F or until the meat is no longer pink. Set aside. Cut the broccoli into florets. Cut the carrot diagonally into 1/8-in. slices. Cut the red pepper into strips. Steam the vegetables for about 4 minutes. Cut the chicken breasts into cutlets. Arrange on plates. Add the steamed vegetables. Drizzle maple vinaigrette around the rim of the plate. Serve immediately.
2
2 skinless, boneless chicken breasts, fillet removed 1/4 cup (60 mL) maple vinaigrette 1 Tbsp. (15 mL) Dijon mustard Salt and pepper to taste sufficient quantity, broccoli 1 carrot sufficient quantity, red pepper
Maple-Flavoured Chicken Breast

Maple-Flavoured Chicken Breast

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  • Lactose-free
2
Maple-Flavoured Chicken Breast
0:10
Preparation
0:12
COOKING
1:22
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    skinless, boneless chicken breasts, fillet removed
  • 1/4 cup
    (60 mL)
    maple vinaigrette
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    RENÉE'S DRESSINGS

    RENÉE'S DRESSINGS

    $3.99 ea.

    350 - 355 ml SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    Dijon mustard

  • Salt and pepper to taste

  • sufficient quantity, broccoli
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    Flyer Deal  (1)
    Broccoli

    Broccoli

    $0.99 ea.

    PRODUCT OF U.S.A.

  • 1
    carrot

  • sufficient quantity, red pepper
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    $2.99 ea.

Imprimer ma sélection

Preparation

Combine the maple vinaigrette and Dijon mustard and add the chicken breasts. Season with salt and pepper to taste.

Marinate in the refrigerator for 1 hour.

Barbecue over medium heat or cook in a non-stick ridged pan, 6 to 7 minutes, until internal temperature reads 65°C/150°F or until the meat is no longer pink. Set aside.

Cut the broccoli into florets. Cut the carrot diagonally into 1/8-in. slices.

Cut the red pepper into strips. Steam the vegetables for about 4 minutes.

Cut the chicken breasts into cutlets. Arrange on plates. Add the steamed vegetables.

Drizzle maple vinaigrette around the rim of the plate. Serve immediately.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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