Roasted Grain-Fed Chicken Stuffed with Cheddar, Grilled Zucchini and Pistachio
By Jean-Pierre Challet
- Prep: 15 min
- Cooking: 12 min - 15 min
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