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Roast Chicken, stuffed with dried fruit https://www.metro.ca/userfiles/image/recipes/poulet-roti-fruits-seches-4068.jpg PT40M PT25M PT1H05M
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.
4
2 chicken breasts with bone and skin 2 cups (500 mL) dried fruit, cut in small cubes (apricots, cranberries, raisin, etc.) 1 bunch of italian parsley, chopped 3/4 lb (340 g) quinoa (organic semolina) 2 lemons 1/4 cup (60 mL) sugar 1 lb (454 g) green or yellow beans 1 can chicken broth 3 Tbsp. (45 mL) cream cheese 2 Tbsp. (30 mL) butter 1/4 cup (60 mL) olive oil
Roast Chicken, stuffed with dried fruit

Roast Chicken, stuffed with dried fruit

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:40
Preparation
0:25
COOKING
1:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    chicken breasts with bone and skin
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    DELI SLICED SELECTED VARIETIES 2.86/100 g

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    DELI SLICED SELECTED VARIETIES 13.11/lb

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    DELI SLICED, SELECTED VARIETIES 13.11/lb

    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN BREAST

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    $10.99 /lb

    BONELESS SKINLESS 24.23/kg

    SAVE UP TO $5.00/LB
    Maple Leaf Prime Fresh Chicken Breast Portions, Cutlets or Fillets

    Maple Leaf Prime Fresh Chicken Breast Portions, Cutlets or Fillets

    $7.99 /lb

    BONELESS SKINLESS 17.61/kg

    SAVE UP TO $5.00/LB
    Maple Leaf Prime Fresh Chicken Breast Portions, Cutlets or Fillets

    Maple Leaf Prime Fresh Chicken Breast Portions, Cutlets or Fillets

    $7.99 /lb

    BONELESS SKINLESS 17.61/kg

    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN BREAST

    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN BREAST

    $10.99 /lb

    BONELESS SKINLESS 24.23/kg

    SAVE UP TO $5.00/LB
    Maple Leaf Prime Fresh Chicken Breast Portions, Cutlets or Fillets

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    $7.99 /lb

    BONELESS SKINLESS 17.61/kg

    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN BREAST

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    $10.99 /lb

    BONELESS SKINLESS 24.23/kg

    MAPLE LEAF DELI-FRESH SHAVED DELI MEATS OR IRRESISTIBLES ARTISAN SLICED DELI MEATS

    MAPLE LEAF DELI-FRESH SHAVED DELI MEATS OR IRRESISTIBLES ARTISAN SLICED DELI MEATS

    YOUR CHOICE $5.0 ea.

    175 - 200 g, SELECTED VARIETIES

    MAPLE LEAF DELI-FRESH SHAVED DELI MEATS OR IRRESISTIBLES ARTISAN SLICED DELI MEATS

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    YOUR CHOICE $5.0 ea.

    175 - 200 g, SELECTED VARIETIES

    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST

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    $2.89 /100 g

    DELI SLICED SELECTED VARIETIES 13.11/lb

    MAPLE LEAF DELI-FRESH SHAVED DELI MEATS OR IRRESISTIBLES ARTISAN SLICED DELI MEATS

    MAPLE LEAF DELI-FRESH SHAVED DELI MEATS OR IRRESISTIBLES ARTISAN SLICED DELI MEATS

    YOUR CHOICE $5.0 ea.

    175 - 200 g, SELECTED VARIETIES

    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST

    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST

    $2.89 /100 g

    DELI SLICED SELECTED VARIETIES 13.11/lb

    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST

    IRRESISTIBLES ARTISAN TURKEY OR CHICKEN BREAST

    $2.89 /100 g

    DELI SLICED SELECTED VARIETIES 13.11/lb

  • 2 cups
    (500 mL)
    dried fruit, cut in small cubes (apricots, cranberries, raisin, etc.)
  • 1
    bunch of italian parsley, chopped
  • 3/4 lb
    (340 g)
    quinoa (organic semolina)
  • 2
    lemons
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    CITRONS MEYER | MEYER LEMON

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    $2.99

    PRODUIT DES É.-U., 1 LB

    CITRONS | LEMONS

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    5/ $2.99

    IMPORTÉS DE L'ARGENTINE ET/OU DE L'AFRIQUE DU SUD, GR 100

    LEMONS | CLEMENTINES

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    $3.99 ea.

    2 lb PRODUCT OF SPAIN | 2 lb PRODUCT OF MOROCCO

    LEMONS | CLEMENTINES

    LEMONS | CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF SPAIN | 2 lb PRODUCT OF MOROCCO

    Clementines

    Clementines

    $3.99 ea.

    2 lb PRODUIT

    LEMONS | CLEMENTINES

    LEMONS | CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF SPAIN | 2 lb PRODUCT OF MOROCCO

    LEMONS | CLEMENTINES

    LEMONS | CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF SPAIN | 2 lb PRODUCT OF MOROCCO

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    LEMONS | CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF SPAIN | 2 lb PRODUCT OF MOROCCO

    LEMONS | CLEMENTINES

    LEMONS | CLEMENTINES

    $3.99 ea.

    2 lb PRODUCT OF SPAIN | 2 lb PRODUCT OF MOROCCO

  • 1/4 cup
    (60 mL)
    sugar
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    1 kg SELECTED VARIETIES

    REDPATH ICING OR BROWN SUGAR

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  • 1 lb
    (454 g)
    green or yellow beans
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  • 1
    can chicken broth
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    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

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    CAMPBELL'S CHUNKY SOUP

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  • 3 Tbsp.
    (45 mL)
    cream cheese
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    PHILADELPHIA CREAM CHEESE 227 - 250 g or IRRESISTIBLES REFRIGERATED JUICE 1.65 - 1.75 L

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    SELECTED VARIETIES

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    PHILADELPHIA CREAM CHEESE

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    227 - 250 G OR IRRESISTIBLES REFRIGERATED JUICE 1.65 - 1.75 L SELECTED VARIETIES

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    1.65 - 1.75 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    butter
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  • 1/4 cup
    (60 mL)
    olive oil
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    750 ml

Imprimer ma sélection

Preparation

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.

Source : Metro

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