Recettes autour du fromage
OKA Cheese and Chicken Salad with Grilled Peppers
- Difficulty : -
- Preparation : 30-35 minutes
- Cooking : 25 minutes
Author :
Recipe provided by Dairy Farmers of Canada. More recipes visit dairygoodness.ca
If you don't have any OKA, you can use : OKA Classique or OKA L'Artisan
Preheat oven to 375 °F (190 °C).
Season chicken breast halves to taste with cumin, coriander, salt and pepper. With small knife, cut chicken breast halves lengthwise, without piercing, to form pocket wide enough for stuffing.
Stuff with slices of Canadian Oka cheese and chopped sun-dried tomatoes. Roll and wrap each chicken breast halve in parchment paper. Bake chicken rolls in baking pan for 25 minutes. Remove from oven and let stand for 10 minutes before removing paper.
Divide lettuce leaves among 4 plates and arrange grilled pepper strips in a circular pattern. Top with capers and sprinkle with olive oil and balsamic vinegar. Slice stuffed chicken and place at centre of each plate.
Grilled peppers:
Preheat oven broiler. Grill pepper in oven, face down, on buttered baking sheet until skin is slightly charred, checking frequently.
Remove immediately from oven and place in paper bag. Close paper bag and let stand for 15 minutes. Remove pepper halves from bag and peel under cold water. Trim and cut into strips. Pat dry.
- 2 skinless boneless chicken breast, halved
- Ground cumin
- Ground coriander
- Salt and pepper
- 5 oz to 8 oz (150 g to 250 g) Canadian Oka* cheese, sliced
- 1/3 cup (75 mL) chopped sun-dried tomatoes preserved in oil
- Parchment paper
- 2 cups (500 mL) choice of lettuce leaves
- Capers, drained
- Olive oil
- Balsamic vinegar
- 2 red bell peppers, cut in half
- 2 yellow bell peppers, cut in half