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Chicken Breasts Stuffed with Bell Pepper and Summer Squash https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-farcies-poivrons-courgettes-2917.jpg PT20M PT35M PT55M
Preheat oven to 375°F (190°C).In a pannikin, heat 1 Tbsp (15 mL) of olive oil on moderate heat.Add onion and garlic and cook about 3 minutes or until the onion has softened.Add bell pepper and summer squash and continue cooking, stirring for 3 minutes.Remove from heat. Add cheese, basil, chive, salt and pepper. Mix well, let cool slightly and set aside.With a small knife, make an incision on the length of the chicken breast to form a pouch. Stuff each pouch with the bell pepper and summer squash mixture. Close breasts with toothpicks.In the pannikin, heat the remaining oil on moderate heat. Cook stuffed chicken breasts for 3 minutes on each side or until brown.Finish cooking in oven for about 20 minutes or until clear liquid runs from chicken when pricked.Cut breast in two immediately before serving.
4
4 15 5 3
4 boneless chicken breast 1 Tbsp. (15 mL) extra virgin olive oil
Chicken Breasts Stuffed with Bell Pepper and Summer Squash

Chicken Breasts Stuffed with Bell Pepper and Summer Squash

Rate this recipe
15 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • stuffing


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    OFF OR RAID INSECT REPELLENT, BANANA BOAT SUNSCREEN OR KINGSFORD CHARCOAL

    OFF OR RAID INSECT REPELLENT, BANANA BOAT SUNSCREEN OR KINGSFORD CHARCOAL

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    SELECTED SIZES SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    750 ml - 1 l SELECTED VARIETIES


  • 1
    onion, chopped
  • 4
    cloves of garlic, chopped
  • 1 1/2 cup
    (375 mL)
    red or greenpepper, diced
  • 1 1/2 cup
    (375 mL)
    summer squash, diced
  • 1/2 cup
    (125 mL)
    grated mozarella cheese
  • 1 Tbsp.
    (15 mL)
    fresh basil, chopped
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    VISION GREENS GENOVESE BASIL

    VISION GREENS GENOVESE BASIL

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    PRODUCT OF ONTARIO


  • 2 tsp.
    (10 mL)
    fresh chive, chopped

  • salt and ground pepper to taste
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    66 g, 1 kg SELECTED VARIETIES


  • 4
    boneless chicken breast
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    YORKSHIRE VALLEY FARMS ORGANIC FRESH CHICKEN BREAST OR THIGHS

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    BONELESS SKINLESS 26.43/kg


  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

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    750 ml - 1 l SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

In a pannikin, heat 1 Tbsp (15 mL) of olive oil on moderate heat.

Add onion and garlic and cook about 3 minutes or until the onion has softened.

Add bell pepper and summer squash and continue cooking, stirring for 3 minutes.

Remove from heat. Add cheese, basil, chive, salt and pepper. Mix well, let cool slightly and set aside.

With a small knife, make an incision on the length of the chicken breast to form a pouch. Stuff each pouch with the bell pepper and summer squash mixture. Close breasts with toothpicks.

In the pannikin, heat the remaining oil on moderate heat. Cook stuffed chicken breasts for 3 minutes on each side or until brown.

Finish cooking in oven for about 20 minutes or until clear liquid runs from chicken when pricked.

Cut breast in two immediately before serving.

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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