Roasted Grain-Fed Chicken Stuffed with Cheddar, Grilled Zucchini and Pistachio

Name: Roasted Grain-Fed Chicken Stuffed with Cheddar, Grilled Zucchini and Pistachio
Yield: 4 servings
Ingredients: 4 breasts of grain-fed chicken with skins; 2 green zucchini; 1 yellow zucchini; 1/4 cup (60 mL) pistachios; 4 tsp (20 mL) balsamic vinegar; 1/4 cup (60 mL) grapeseed oil; 6 oz (180 g) Canadian Cheddar cheese; 2 garlic cloves minced; 1 sprig of tarragon chopped; 2 tbsp (30 mL) olive oil

By Jean-Pierre Challet

Prep: 15 min
Cooking: 12 min - 15 min

Yields 4 servings

Ingredients

4 breasts of grain-fed chicken with skins
2 green zucchini
1 yellow zucchini
1/4 cup (60 mL) pistachios
4 tsp (20 mL) balsamic vinegar
1/4 cup (60 mL) grapeseed oil
6 oz (180 g) Canadian Cheddar cheese
2 garlic cloves minced
1 sprig of tarragon chopped
2 tbsp (30 mL) olive oil

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Preparation

Cut the Canadian Cheddar cheese into 4 sticks. Make a lengthwise cut down the middle of each breast and insert a cheese stick.

Slice the zucchini lengthwise and marinate in chopped garlic, olive oil, and half the tarragon.

Toast the pistachios in a pan and chop. Add the balsamic vinegar and grapeseed oil and set aside.

Bake the chicken at 350° F (180° C) for 12 to 15 minutes. When cool, brush each breast with the pistachio mixture. Add the tarragon chopped left over. Grill the zucchini and arrange with the chicken.

Jean-Pierre Challet, Chef de Cuisine, Windsor Arms, Toronto