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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
5 Votes
4
servings
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • stuffing

  • 1
    green onions
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    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 1/3 cup
    (80 mL)
    dried dates
  • 1/2 cup
    (125 mL)
    toasted almonds
  • 2 Tbsp.
    (30 mL)
    orange juice
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    4 X 95 - 100 g SELECTED VARIETIES


    SAVE $1.16
    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

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    SELECTED SIZES, SELECTED VARIETIES



  • Salt and freshly ground pepper
  • 4
    boneless, skinless chicken breast
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    STUFFED CHICKEN THIGHS BONELESS SKINLESS

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    15.41/kg


    STUFFED BONELESS SKINLESS CHICKEN BREASTS

    STUFFED BONELESS SKINLESS CHICKEN BREASTS

    $7.88 /lb

    SELECTED VARIETIES 17.37/kg


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


  • 2 Tbsp.
    (30 mL)
    butter
  • 1
    green onions, chopped
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    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 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
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    PRODUCT OF SOUTH AFRICA LARGE McINTOSH APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE TANGELO MINNEOLAS PRODUCT OF PERU 4.39/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. 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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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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