Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Raclette Cheese and Chicken Salad with Grilled Peppers https://www.metro.ca/userfiles/image/recipes/salade-poulet-fromage-raclette-poivrons-grilles-4217.jpg PT30M PT35M PT1H30M
Preheat oven to 375°F / 190°C. Season chicken breast halves to taste with cumin, coriander, salt and pepper. With small knife, cut chicken breast halves lengthwise, without piercing, to form pocket wide enough for stuffing. Stuff with slices of Raclette cheese and chopped sun-dried tomatoes. Roll and wrap each chicken breast half in parchment paper. In baking pan, bake chicken rolls for 25 minutes. Remove from oven and let stand for 10 minutes before removing paper. Divide lettuce leaves among 4 plates and arrange grilled pepper strips. Top with capers and sprinkle with olive oil and balsamic vinegar. Slice stuffed chicken and place gently at centre of each plate. Grilled peppers: Preheat oven broiler. On buttered baking sheet, grill peppers in oven, face down, until skin is slightly charred, checking frequently. Remove immediately from oven and place in paper bag. Close paper bag and let stand for 15 minutes. Remove pepper halves from bag and peel under cold water. Trim and cut into strips. Pat dry.
4
2 skinless boneless chicken breasts, halved Ground cumin Ground coriander 1/2 lb (225 g) canadian raclette, sliced 1/3 cup (80 mL) chopped sun-dried tomatoes preserved in oil 2 cups (500 mL) of choice lettuce leaves capers, drained olive oil balsamic vinegar grilled peppers: 2 red bell peppers, cut in half 2 yellow bell peppers
Raclette Cheese and Chicken Salad with Grilled Peppers

Raclette Cheese and Chicken Salad with Grilled Peppers

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:30
Preparation
0:35
COOKING
1:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    skinless boneless chicken breasts, halved
    You might like:

    Flyer Deal  (1)
    FRESH STUFFED CHICKEN BREAST

    FRESH STUFFED CHICKEN BREAST

    $6.99 /lb

    BONELESS SKINLESS SELECTED VARIETIES 15.41/kg


  • Ground cumin

  • Ground coriander
  • 1/2 lb
    (225 g)
    canadian raclette, sliced
  • 1/3 cup
    (80 mL)
    chopped sun-dried tomatoes preserved in oil
  • 2 cups
    (500 mL)
    of choice lettuce leaves
    You might like:

    Flyer Deal  (1)
    DOLE CLASSIC ICEBERG SALAD

    DOLE CLASSIC ICEBERG SALAD

    2 for $4.00

    40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE


  • capers, drained

  • olive oil

  • balsamic vinegar

  • grilled peppers:
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF MEXICO

  • 2
    red bell peppers, cut in half
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF MEXICO

  • 2
    yellow bell peppers
Imprimer ma sélection

Preparation

Preheat oven to 375°F / 190°C.

Season chicken breast halves to taste with cumin, coriander, salt and pepper. With small knife, cut chicken breast halves lengthwise, without piercing, to form pocket wide enough for stuffing.

Stuff with slices of Raclette cheese and chopped sun-dried tomatoes. Roll and wrap each chicken breast half in parchment paper.

In baking pan, bake chicken rolls for 25 minutes. Remove from oven and let stand for 10 minutes before removing paper.

Divide lettuce leaves among 4 plates and arrange grilled pepper strips. Top with capers and sprinkle with olive oil and balsamic vinegar. Slice stuffed chicken and place gently at centre of each plate.

Grilled peppers:

Preheat oven broiler. On buttered baking sheet, grill peppers in oven, face down, until skin is slightly charred, checking frequently.

Remove immediately from oven and place in paper bag. Close paper bag and let stand for 15 minutes. Remove pepper halves from bag and peel under cold water. Trim and cut into strips. Pat dry.

Source : Dairy Farmers of Canada

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.

Error

Sorry, an error has occurred. Please refresh the page.