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Stuffed Chicken Breasts with Grilled Tomatoes and Minted Yogurt Sauce https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-persillade-tomates-cerises-grillees-sauce-yogourt-menthe-5559.jpg PT25M PT25M PT50M
Yogurt sauce: Combine sauce ingredients in a small bowl. Refrigerate.Stuffing: In a bowl, mix lemon zest, parsley, garlic, capers, anchovies and pancetta with enough oil to hold it all together. Using a knife or small spatula, separate the skin from the breast and slide in the stuffing. Refrigerate stuffed breasts until it's time to cook them.Indirect heat grilling: Preheat one side of barbecue to high. Lightly oil breasts and pepper them. Once the grill is very hot, brown breasts both sides.Lower heat to medium-high and place breasts over the closed burner. Close the lid and cook 17 to 20 minutes or so, depending on size of breasts, until chicken is cooked through.Thread tomatoes on skewers and brush with olive oil. Season and grill about 5 minutes or until tomatoes begin to split.Serve chicken breasts with grilled tomatoes, yogurt sauce and, if desired, quinoa.
4
4 3 5 4
1/2 cup (125 mL) plain yogurt 1/2 lime, juiced 2 tsp. (10 mL) honey 2 Tbsp. (30 mL) chopped fresh mint salt to taste 4 skin-on boneless chicken breast 1 container, grape or cherry tomatoes extra virgin olive oil freshly ground peppercorn to taste
Stuffed Chicken Breasts with Grilled Tomatoes and Minted Yogurt Sauce

Stuffed Chicken Breasts with Grilled Tomatoes and Minted Yogurt Sauce

Rate this recipe
3 Votes
  • Gluten-free
4
servings
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME
Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    plain yogurt
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    LIBERTÉ KEFIR

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  • 1/2
    lime, juiced
  • 2 tsp.
    (10 mL)
    honey
  • 2 Tbsp.
    (30 mL)
    chopped fresh mint
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  • salt to taste

  • stuffing


  •
    zest of 1/2 lemon, finely chopped or grated
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  • 1/3 cup
    (80 mL)
    chopped flat-leaf (italian) parsley
  • 1
    garlic clove, minced
  • 1 Tbsp.
    (15 mL)
    minced capers
  • 4
    anchovies, rinsed and minced
  • 4
    pancetta or 2 slices bacon, minced
  • 1-2
    extra virgin olive oil
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  • 4
    skin-on boneless chicken breast
  • 1
    container, grape or cherry tomatoes

  • extra virgin olive oil
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  •
    freshly ground peppercorn to taste
Imprimer ma sélection

Preparation

Yogurt sauce: Combine sauce ingredients in a small bowl. Refrigerate.

Stuffing: In a bowl, mix lemon zest, parsley, garlic, capers, anchovies and pancetta with enough oil to hold it all together. Using a knife or small spatula, separate the skin from the breast and slide in the stuffing. Refrigerate stuffed breasts until it's time to cook them.

Indirect heat grilling: Preheat one side of barbecue to high. Lightly oil breasts and pepper them. Once the grill is very hot, brown breasts both sides.

Lower heat to medium-high and place breasts over the closed burner. Close the lid and cook 17 to 20 minutes or so, depending on size of breasts, until chicken is cooked through.

Thread tomatoes on skewers and brush with olive oil. Season and grill about 5 minutes or until tomatoes begin to split.

Serve chicken breasts with grilled tomatoes, yogurt sauce and, if desired, quinoa.

Source : Chef Josée Robitaille

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.

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