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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.
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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

Ingredients

Imprimer ma sélection
  • 2 tsp.
    (10 mL)
    extra virgin olive oil
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    $4.99 ea.

    1.42 L SELECTED VARIETIES


  • 1
    garlic clove, chopped
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    ORGANIC GARLIC

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    $2.49 ea.

    85 g PRODUCT OF ARGENTINA


  • 1
    red pepper
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    MINI SWEET PEPPERS

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    $2.99 ea.

    227 g PRODUCT OF ONTARIO


  • 3/4 cup
    (190 mL)
    milk
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    LACTANTIA PURFILTRE MILK 1.5 - 2 L, BEATRICE CHOCOLATE MILK 2 L OR SILK REFRIGERATED DRINKS 1.89 L

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    SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    cream cheese
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  • 1/2 cup
    (125 mL)
    old cheddar or varieties of cheddar
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    BOTHWELL CHEESE

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    170 g SELECTED VARIETIES


    IRRESISTIBLES ARTISAN SLICED MEAT OR IRRESISTIBLES SLICED CHEESE

    IRRESISTIBLES ARTISAN SLICED MEAT OR IRRESISTIBLES SLICED CHEESE

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    160 - 200 g SELECTED VARIETIES


    CASTELLO TICKLER AGED CHEDDAR CHEESE

    CASTELLO TICKLER AGED CHEDDAR CHEESE

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    DELI CUT, 2.86/100 g


  • 1/4 cup
    (60 mL)
    grated mozzarella
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    160 - 200 g SELECTED VARIETIES



  • Salt and pepper to taste
  • 4
    chicken boneless breasts
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    MAPLE LODGE NATURAL SHAVED TURKEY OR CHICKEN BREAST

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    IRRESISTIBLES ARTISAN SLICED MEAT OR IRRESISTIBLES SLICED CHEESE

    IRRESISTIBLES ARTISAN SLICED MEAT OR IRRESISTIBLES SLICED CHEESE

    2 for $10.00

    160 - 200 g SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    pesto
  • 8
    fresh basil leaves
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    CRISCO VEGETABLE OIL

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    $3.99 ea.

    1.42 L SELECTED VARIETIES


    MAZOLA OILS

    MAZOLA OILS

    $4.99 ea.

    1.42 L SELECTED VARIETIES


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

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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.

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