Honeyed Chicken with Riopelle Cheese
Our dietitians' favouriteThis is the Honeyed Chicken with Riopelle Cheese recipe.
- Prep: 20 min
- Cooking: 15 min - 20 min
Ingredients
- 5 oz (150 g) 4 boneless chicken breasts
- 2 oz (60 g) Canadian Riopelle cheese
- 2 oz (60 g) julienned carrot
- 2 oz (60 g) julienned leek
- 2 oz (60 g) julienned celery
- 2 oz (60 g) green cabbage minced
- 3/4 cup (180 mL) chicken broth
- 2 tbsp (30 mL) honey
- Butter
- Olive oil
- Salt and pepper to taste
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Preparation
Place chicken breasts between two sheets of plastic wrap and flatten them with a rolling pin.
In a non-stick frying pan, sauté vegetables in butter and oil for 3 to 4 minutes.
Preheat oven to 375 °F (180 °C).
Cut 4 large sheets of aluminium foil. Place a chicken breast in the centre of each sheet. Top with julienned vegetable and Canadian Riopelle cheese. Season with salt and pepper. Shape foil sheets into bowls and add chicken broth and honey. Close and seal parcels so that liquid stays inside.
Cook in oven for 10 to 12 minutes or on the barbecue, over a low heat, for 15 minutes. Remove from oven and serve immediately.
Tips
You may want to place the parcels in a baking sheet before popping them in the oven.
Try this recipe with Canadian Brie, Canadian Chevalier Triple Crème ou Canadian Camembert.
Nutritional information
Per serving| Energy: | 276 Calories |
| Protein: | 39 g |
| Carbohydrate: | 11 g |
| Fat: | 8 g |
| Fibre: | 1.3 g |
| Sodium: | 417 mg |
| (% DV*) | |
|---|---|
| Calcium: | 20 % / 216 mg |
