Cheese-Stuffed Chicken Breasts on Barley Salad with Peaches

This is the Cheese-Stuffed Chicken Breasts on Barley Salad with Peaches recipe.

  • Prep: 20 min
  • Cooking: 15 min - 20 min
Yields 4 servings
cheese stuffed chicken breasts on barley salad with peaches


  • 4 large chicken cutlets or chicken breasts butterfly cut
  • 8 oz (250 g) Canadian Swiss thinly sliced
  • 8 pieces of oil packed sun-dried tomato or sun-dried tomato rehydrated*
  • 2 tbsp (30 mL) butter melted
  • Salt and freshly ground pepper to taste
  • Salad
  • 2 cups (500 mL) cooked pearl barley
  • 3 green onions chopped
  • 2 Italian tomatoes diced or 1 cup (250 mL) cherry tomatoes halved
  • 1 avocado diced
  • 2 to 3 ripe peaches finely diced or nectarines
  • 1/3 cup (80 mL) olive oil
  • 2 tbsp (30 mL) lemon juice
  • 2 tbsp (30 mL) chopped fresh coriander
  • Salt and freshly ground pepper to taste


Preheat barbecue to medium-high or oven to 375 °F (190 °C).

Cover chicken with Canadian Swiss cheese and place 2 pieces of sun-dried tomato on each piece of chicken. Roll or fold to hold cheese and sun-dried tomato inside and secure with toothpicks. Baste with melted butter and season generously.

Grill or bake stuffed chicken for about 15 to 20 minutes (turning occasionally). Cool.

While chicken is cooking, combine salad ingredients and season to taste. Serve cooled, sliced chicken on a bed of barley salad with raw vegetables.


* To rehydrate sun-dried tomatoes, let stand in warm water for 10 to 15 minutes.

For a quicker version, prepare the salad and add cubed Canadian Swiss cheese and strips of grilled chicken. The chicken may also be served warm over the salad for a patio barbecue.

This recipe is equally tasty with Canadian Gouda, Cheddar or Brick cheese.

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Nutritional Information

per serving
Energy: 710 Calories
Protein: 62 g
Carbohydrate: 41 g
Fat: 39 g
Calcium: 256 mg
Fibre: 3.5 g
Vitamin C: 24 mg
Iron: 3.1 mg