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Stuffed Chicken Breasts Cleopatra Tajine style https://www.metro.ca/userfiles/image/recipes/Volaille-saveurs-derniere-dynastie-egyptienne-mode-tajine-4240.jpg PT30M PT55M PT1H25M
Preheat oven to 400°F (200°C). Chop green onion in the food processor. Add dates and almonds and chop until mixture is of even consistency. Add orange juice and season to taste. Butterfly breasts (halve where thickest without cutting all the way through) and flatten slightly using a meat pounder or skillet. Spread stuffing on open breasts and close breasts, with toothpicks. Brush with olive oil and set aside. Melt butter in a tajine over medium heat and cook green onion and garlic for 30 sec. Add chicken broth, dates, cinnamon and orange peel. Season. Add chicken breasts and bring to a boil. Cover and bake 25 min. or until dates are very soft and chicken is cooked through. Remove chicken, keeping it hot. Strain, pressing the dates through the sieve and leaving only the skins behind. Slice stuffed chicken breasts. Spoon sauce into plates, lay slices on top. Alternatively, return chicken and strained sauce to the tajine and use it as a serving dish.
4
1 green onion 1/3 cup (80 mL) dried dates 1/2 cup (125 mL) toasted almonds 2 Tbsp. (30 mL) orange juice Salt and freshly ground pepper 4 boneless, skinless chicken breasts, fillet removed 1 Tbsp. (15 mL) olive oil 2 Tbsp. (30 mL) butter 1 green onion, chopped 1 garlic clove, chopped 1 cup (250 mL) chicken broth 1/3 cup (80 mL) coarsely chopped dried dates 1/2 tsp. (2 mL) cinnamon wide strip of orange peel (1 cm x 4 cm 1/2) Salt and freshly ground pepper
Stuffed Chicken Breasts Cleopatra Tajine style

Stuffed Chicken Breasts Cleopatra Tajine style

Rate this recipe
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4
servings
0:30
Preparation
0:55
COOKING
1:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    green onion
  • 1/3 cup
    (80 mL)
    dried dates
  • 1/2 cup
    (125 mL)
    toasted almonds
  • 2 Tbsp.
    (30 mL)
    orange juice
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  • Salt and freshly ground pepper
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  • 4
    boneless, skinless chicken breasts, fillet removed
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    SELECTED VARIETIES 15.17/kg

  • 1 Tbsp.
    (15 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    butter
  • 1
    green onion, chopped
  • 1
    garlic clove, chopped
  • 1 cup
    (250 mL)
    chicken broth
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    398 ml, 66 g - 1 kg SELECTED VARIETIES

  • 1/3 cup
    (80 mL)
    coarsely chopped dried dates
  • 1/2 tsp.
    (2 mL)
    cinnamon

  • wide strip of orange peel (1 cm x 4 cm 1/2)
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  • Salt and freshly ground pepper
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    ORGANIC SWEET PEPPERS

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    2 PK PRODUCT OF ONTARIO

    GREEN SWEET PEPPERS PRODUCT OF ONTARIO FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

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    PRODUCT OF ONTARIO 6.59/kg

Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Chop green onion in the food processor. Add dates and almonds and chop until mixture is of even consistency. Add orange juice and season to taste.

Butterfly breasts (halve where thickest without cutting all the way through) and flatten slightly using a meat pounder or skillet. Spread stuffing on open breasts and close breasts, with toothpicks. Brush with olive oil and set aside.

Melt butter in a tajine over medium heat and cook green onion and garlic for 30 sec.

Add chicken broth, dates, cinnamon and orange peel. Season. Add chicken breasts and bring to a boil. Cover and bake 25 min. or until dates are very soft and chicken is cooked through.

Remove chicken, keeping it hot.

Strain, pressing the dates through the sieve and leaving only the skins behind.

Slice stuffed chicken breasts. Spoon sauce into plates, lay slices on top. Alternatively, return chicken and strained sauce to the tajine and use it as a serving dish.

Source : Metro

Legal Notice

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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