Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Roast Chicken, stuffed with dried fruit
2013-08-06
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
Metro
4
1
4
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
salt and ground pepper to taste
Roast Chicken, stuffed with dried fruit
-
![]()
Gluten-free
4
servings
0:40
Preparation
0:25
COOKING
1:05
TOTAL TIME
Ingredients
-
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
-
salt and ground pepper to taste
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
Legal Notice
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.
