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Stuffed Chicken Breasts Tajine Style https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-farcies-tajine-4239.jpg PT30M PT25M PT55M
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. Place chicken to a baking dish, brush with olive oil and bake in the centre of the oven for 20-25 min. Meanwhile, in a saucepan, melt butter on medium heat and cook green onion and garlic 1 min. Add chicken broth, dates, cinnamon and orange peel. Season. Bring to a boil, cover and simmer gently 5-7 min. or until dates are very soft. Strain, pressing the dates through the sieve and leaving only the skins behind. Keep warm. Slice stuffed chicken breasts. Spoon sauce into plates, lay slices on top.
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Stuffed Chicken Breasts Tajine Style

Stuffed Chicken Breasts Tajine Style

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • stuffing

  • 1
    green onion
  • 1/3 cup
    (80 mL)
    dried dates
  • 1/2 cup
    (125 mL)
    toasted almonds
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    SELECTION WALNUTS OR ALMONDS

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    SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    orange juice
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    PURE LEAF OR TROPICANA REFRIGERATED DRINKS

    PURE LEAF OR TROPICANA REFRIGERATED DRINKS

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    1.54 ‑ 1.75 l SELECTED VARIETIES


    SAVE $2.00
    TROPICANA 6 X 236 ML, 1.54 - 1.75 L OR IRRESISTIBLES REFRIGERATED JUICE 2.5 L

    TROPICANA 6 X 236 ML, 1.54 - 1.75 L OR IRRESISTIBLES REFRIGERATED JUICE 2.5 L

    $2.99 ea.

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  • Salt and freshly ground pepper
  • 4
    boneless, skinless chicken breasts
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    MAPLE LODGE NATURAL SHAVED TURKEY OR CHICKEN BREAST

    MAPLE LODGE NATURAL SHAVED TURKEY OR CHICKEN BREAST

    GLUTEN FREE, 175 g SELECTED VARIETIES


    IRRESISTIBLES ARTISAN SLICED MEAT OR IRRESISTIBLES SLICED CHEESE

    IRRESISTIBLES ARTISAN SLICED MEAT OR IRRESISTIBLES SLICED CHEESE

    2 for $10.00

    160 - 200 g SELECTED VARIETIES


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


    MAZOLA OILS

    MAZOLA OILS

    $4.99 ea.

    1.42 L SELECTED VARIETIES


  • sauce:

  • 2 Tbsp.
    (30 mL)
    butter
  • 1
    green onion, chopped
  • 1
    garlic clove, chopped
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    ORGANIC GARLIC

    ORGANIC GARLIC

    $2.49 ea.

    85 g PRODUCT OF ARGENTINA


  • 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
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. Place chicken to a baking dish, brush with olive oil and bake in the centre of the oven for 20-25 min.

Meanwhile, in a saucepan, melt butter on medium heat and cook green onion and garlic 1 min.

Add chicken broth, dates, cinnamon and orange peel. Season. Bring to a boil, cover and simmer gently 5-7 min. or until dates are very soft. Strain, pressing the dates through the sieve and leaving only the skins behind. Keep warm.

Slice stuffed chicken breasts. Spoon sauce into plates, lay slices on top.

Source : Metro

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