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Pesto and Three-cheese Chicken https://www.metro.ca/userfiles/image/recipes/poulet-pesto-fromages-2013.jpg PT15M PT30M PT45M
Preheat oven to 350°F (180°C). In a saucepan, heat oil and brown garlic and red pepper. Mix in the milk and heat. Add the garlic and cheeses, stirring continuously. Cook, without boiling, until slightly thickened. Salt and pepper to taste. Set aside. Using a rolling pin, flatten the chicken breasts. Next, slice the thickness in 2, without cutting right through. Spread pesto in each of the breasts and insert basil leaves. In a frying pan, heat oil and seal the breasts on both sides. Place each breast in an ovenproof dish. Top with the cheese sauce and bake 12-15 minutes or until the chicken is cooked. Coat the breasts with the cheese sauce and serve with pasta topped with dried tomatoes and olives.
4
2 tsp. (10 mL) extra virgin olive oil 1 garlic clove, chopped 1 red pepper 3/4 cup (190 mL) milk 1/2 cup (125 mL) cream cheese 1/2 cup (125 mL) old cheddar or varieties of cheddar 1/4 cup (60 mL) grated mozzarella Salt and pepper to taste 4 chicken boneless breasts 3 Tbsp. (45 mL) pesto 8 fresh basil leaves 1 Tbsp. (15 mL) extra virgin olive oil
Pesto and Three-cheese Chicken

Pesto and Three-cheese Chicken

Rate this recipe
5 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 tsp.
    (10 mL)
    extra virgin olive oil
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  • 1
    garlic clove, chopped
  • 1
    red pepper
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    PRODUCT OF MEXICO, 2.44/lb, 5.38/kg OR PRODUCT OF MEXICO, 2.44 EA. OR 283 g PRODUCT OF MEXICO, 2.44 EA. OR 128 - 142 g PRODUCT OF U.S.A., SELECTED VARIETIES 2.44 EA.

  • 3/4 cup
    (190 mL)
    milk
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  • 1/2 cup
    (125 mL)
    cream cheese
  • 1/2 cup
    (125 mL)
    old cheddar or varieties of cheddar
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    DELI CUT, 2.64/100 g

  • 1/4 cup
    (60 mL)
    grated mozzarella

  • Salt and pepper to taste
  • 4
    chicken boneless breasts
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    DELI SLICED SELECTED VARIETIES 2.86/100 g

    FRESH STUFFED CHICKEN BREAST

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    BONELESS SKINLESS SELECTED VARIETIES 14.20/kg

  • 3 Tbsp.
    (45 mL)
    pesto
  • 8
    fresh basil leaves
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

In a saucepan, heat oil and brown garlic and red pepper.

Mix in the milk and heat.

Add the garlic and cheeses, stirring continuously.

Cook, without boiling, until slightly thickened.

Salt and pepper to taste. Set aside.

Using a rolling pin, flatten the chicken breasts.

Next, slice the thickness in 2, without cutting right through.

Spread pesto in each of the breasts and insert basil leaves.

In a frying pan, heat oil and seal the breasts on both sides.

Place each breast in an ovenproof dish. Top with the cheese sauce and bake 12-15 minutes or until the chicken is cooked.

Coat the breasts with the cheese sauce and serve with pasta topped with dried tomatoes and olives.

Source : Chef Robert Villeneuve

Legal Notice

Gluten-free recipes

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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