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Honeyed Chicken with Riopelle Cheese




Source of Recipe


Fleurs & Jardins


List of Ingredients




4 boneless chicken breasts, 5 oz (150 g) each
2 oz (60 g) Canadian Riopelle cheese
2 oz (60 g) julienned carrot
2 oz (60 g) julienned leek
2 oz (60 g) julienned celery
2 oz (60 g) green cabbage, minced
3/4 cup (175 mL) chicken broth
1oz (30 g) honey
Butter
Olive oil
Salt and pepper



Recipe



Place chicken breasts between two sheets of plastic wrap and flatten them with a rolling pin.

In a non-stick frying pan, sauté vegetables in butter and oil for 3 to 4 minutes.

Preheat oven to 375 °F (180 °C).

Cut 4 large sheets of aluminium foil. Place a chicken breast in the centre of each sheet. Top with julienned vegetable and Canadian Riopelle cheese. Season with salt and pepper. Shape foil sheets into bowls and add chicken broth and honey. Close and seal parcels so that liquid stays inside.

Cook in oven for 10 to 12 minutes or on the barbecue, over a low heat, for 15 minutes. Remove from oven and serve immediately.


Serves 4.