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Chicken and Cheddar with Tangy Cilantro

Chicken and Cheddar with Tangy Cilantro
PREP TIME
45 min
COOK TIME
25 min
YIELDS
4 servings
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Ingredients

Chicken

4
large chicken cutlets or butterfly-cut chicken breasts
½
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

Salad

2
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
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Directions

Step 1

Preheat barbecue to medium-high or oven to 375°F (190°C).

Step 2

Cover chicken with Canadian Mild Cheddar cheese and place 2 pieces of sun-dried tomato on each piece of chicken.

Step 3

Roll or fold to hold cheese and sun-dried tomato inside and secure with toothpicks. Baste with melted butter and season generously.

Step 4

Grill or bake stuffed chicken for about 15 to 20 minutes (turning occasionally). Cool.

Step 5

While chicken is cooking, combine salad ingredients and season to taste.

Step 6

Serve cooled, sliced chicken on a bed of barley salad with raw vegetables.

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My rating for Chicken and Cheddar with Tangy Cilantro
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