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
⅓
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.