Detach the skin from the meat of the breasts without removing it, set aside. In a bowl, mix the dried fruit, parsley and 20 mL of olive oil; season.
Stuff the chicken breasts with the dried fruit mixture and place a fine layer of this same mixture under the skin of the chicken, place in the refrigerator. Cook the quinoa as directed, keep hot.
Peel the lemons, removing the pulp and cut them in cubes. In a small pot, blanch the lemon cubes in water and remove them. Discard the pot water and cook the lemon cubes and the sugar over medium heat for 15 to 20 minutes. Add the lemon cubes to the quinoa and keep hot. Steam-cook the beans, keeping them crunchy, set aside. Reduce the chicken broth to 3/4, add the cheese and mix well, keep hot.
Preheat the oven to 375°F (190°C). Season the chicken, in a frying pan, heat the butter and oil over high heat. Sear the meet on all sides, cook in the oven 15 to 25 minutes, remove the breast meat from the bones and keep hot. Serve quinoa, a chicken breast, steamed beans and mask with the white cheese sauce.
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
A very versatile beer.
Discover a perfect balance between the bitter bouquet of hops and the sweet taste of malt in this medium-lightbodied beer with a crisp, clean finish.
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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