With a sharp knife, split breast halves lengthwise to form a deep pocket. Proceed gently to avoid piercing chicken. Stuff each pocket with 2 prosciutto slices, 1 slice of Providence Oka, 5 mL (1 tsp.) Dijon mustard and 2 basil leaves. Secure with thin cotton string or toothpicks.
Brush each chicken half breast with olive oil and season to taste with cumin, savoury, salt and pepper.
Under the oven grill or on the barbecue, sear chicken over high heat for 2 minutes on each side. Reduce heat to medium-high heat or 180°C / 350°F and cook for 6 minutes on each side.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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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