Chicken and Cheddar with Tangy Coriander
Prepare this ultra-simple, one-dish meal in advance so you can enjoy the company of your guests. When everyone's worked up an appetite, just arrange on a serving plate and voila!
- Prep: 45 min
- Cooking: 20 min - 25 min
Ingredients
- 4 large chicken cutlets or 4 chicken breasts
- 8 oz (250 g) Canadian Mild Cheddar thinly sliced
- 8 pieces of sun-dried tomato oil-packed or 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
- 1 cup (250 mL) cherry tomatoes halved
- 1 avocado diced
- 2 to 3 ripe peaches or nectarines finely diced
- 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
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Preparation
Preheat barbecue to medium-high or oven to 375 °F (190 °C).
Cover chicken with Canadian Mild Cheddar 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. 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.
Tips
* To re-hydrate sun-dried tomatoes, let stand in warm water for 10 to 15 minutes.
For a quicker version, prepare the salad and add cubed Canadian Mild Cheddar cheese and strips of grilled chicken. The chicken may also be served warm over the salad for a patio barbecue. Replace peaches and nectarines for mangos.
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Nutritional information
Per serving| Energy: | 847 Calories |
| Protein: | 55 g |
| Carbohydrate: | 38 g |
| Fat: | 54 g |
| Fibre: | 8.7 g |
| Sodium: | 588 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 46 % / 501 mg |
| Niacin: | 89 % |
| Phosphorus: | 66 % |
| Vitamin B6: | 65 % |
| Vitamin B12: | 55 % |
