Directions for: Chicken and Cheddar with Tangy Cilantro
Ingredients
Chicken4 large chicken cutlets or butterfly-cut chicken breasts
lb(s) (250 g) Canadian mild cheddar
8 piece sun-dried tomato, oil-packed or rehydrated
2 Tbsp (30 ml) butter, melted
Salt and freshly ground pepper to taste
Salad2 cup (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
cup (75 ml) olive oil
2 Tbsp (30 ml) lemon juice
2 Tbsp fresh chopped coriander or 2 tsp (10 ml) dry coriander leaves
Salt and freshly ground pepper to taste
Directions
Chicken Salad1. Preheat barbecue to medium-high or oven to 375F (190C).
2. Cover chicken with Canadian Mild Cheddar cheese and place 2 pieces of sun-dried tomato on each piece of chicken.
3. Roll or fold to hold cheese and sun-dried tomato inside and secure with toothpicks. Baste with melted butter and season generously.
4. Grill or bake stuffed chicken for about 15 to 20 minutes (turning occasionally). Cool.
5. While chicken is cooking, combine salad ingredients and season to taste.
6. Serve cooled, sliced chicken on a bed of barley salad with raw vegetables.
See more: Cheese, Chicken, Rice/Grain, Tomatoes, Vegetables, Fruit, Herbs, Dinner, Main, BBQ, Barbeque, Dairy Farmers of Canada, Grill
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