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Vegetable-Stuffed Chicken Breasts https://www.metro.ca/userfiles/image/recipes/blancs-poulet-farcis-legumes-2250.jpg PT20M PT20M PT40M
Preheat barbecue to medium.Cut pockets into chicken breasts. Sprinkle with lime juice. Set aside.In a bowl, mix leaks and 15ml of oil, mushrooms, zucchini, peppers, lime zest, olives and cheese. Season (with Salt and Pepper)Put stuffing inside chicken breast, baste exterior with mustard, roll 3 slices of prosciutto around chicken. Close up using toothpicks - cook on BBQ for 10 min each side.
4
3 2 5 1
4 x 6 oz (4 x 180 g) boneless chicken breast 12 prosciutto 4 provolone cheese 2 limes,juice and zest, grated 1 cup (250 mL) julienned leeks (white part only) 1 Tbsp. (15 mL) olive oil 1/2 cup (125 mL) thinly sliced mushrooms 1 cup (250 mL) julienned zucchini 1/2 cup (125 mL) red pepper strips 16 green olives, sliced thin 1/3 cup (80 mL) grated emmenthal cheese salt pepper sufficient quantity, Dijon mustard
Vegetable-Stuffed Chicken Breasts

Vegetable-Stuffed Chicken Breasts

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 x 6 oz
    (4 x 180 g)
    boneless chicken breast
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    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN BREAST

    YORKSHIRE VALLEY FARMS FRESH ORGANIC CHICKEN BREAST

    $10.99 /lb

    BONELESS SKINLESS 24.23/kg


  • 12
    prosciutto
  • 4
    provolone cheese
  • 2
    limes,juice and zest, grated
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    Flyer Deal  (1)
    LIMES

    LIMES

    $2.88 ea.

    1 lb PRODUCT OF MEXICO


  • 1 cup
    (250 mL)
    julienned leeks (white part only)
  • 1 Tbsp.
    (15 mL)
    olive oil
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    Flyer Deal  (1)
    ORIGIN 846 OLIVE OIL

    ORIGIN 846 OLIVE OIL

    $7.49 ea.

    846 ml SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    thinly sliced mushrooms
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    BROCCOLI

    BROCCOLI

    2 for $3.00

    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 1 cup
    (250 mL)
    julienned zucchini
  • 1/2 cup
    (125 mL)
    red pepper strips
    You might like:

    Flyer Deal  (1)
    AVOCADOS

    AVOCADOS

    $2.99 ea.

    5 PK PRODUCT OF MEXICO JUMBO CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO


  • 16
    green olives, sliced thin
  • 1/3 cup
    (80 mL)
    grated emmenthal cheese

  • salt

  • pepper
    You might like:

    Flyer Deal  (1)
    AVOCADOS

    AVOCADOS

    $2.99 ea.

    5 PK PRODUCT OF MEXICO JUMBO CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO OR MEXICO



  • sufficient quantity, Dijon mustard
Imprimer ma sélection

Preparation

Preheat barbecue to medium.

Cut pockets into chicken breasts. Sprinkle with lime juice. Set aside.

In a bowl, mix leaks and 15ml of oil, mushrooms, zucchini, peppers, lime zest, olives and cheese. Season (with Salt and Pepper)

Put stuffing inside chicken breast, baste exterior with mustard, roll 3 slices of prosciutto around chicken. Close up using toothpicks - cook on BBQ for 10 min each side.

Source : Metro

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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.

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