Ingredients:
4 large chicken cutlets or chicken breasts, butterfly cut
8 oz (250 g) Canadian Swiss, thinly sliced
8 pieces of oil packed sun-dried tomato or sun-dried tomato, rehydrated*
2 tbsp (30 mL) butter, melted
Salt and freshly ground pepper, to taste
Salad:
2 cups (500 mL) cooked pearl barley
3 green onions, chopped
2 Italian tomatoes, diced or 1 cup (250 mL) cherry tomatoes, halved
1 avocado, diced
2 to 3 ripe peaches, finely diced or nectarines
1/3 cup (80 mL) olive oil
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) chopped fresh coriander
Salt and freshly ground pepper, to taste
Preparation:
Preheat barbecue to medium-high or oven to 375 °F (190 °C).
Cover chicken with Canadian Swiss cheese and place 2 pieces of sun-dried tomato on each piece of chicken. Roll or fold to hold cheese and sun-dried tomato inside and secure with toothpicks. Baste with melted butter and season generously.
Grill or bake stuffed chicken for about 15 to 20 minutes (turning occasionally). Cool.
While chicken is cooking, combine salad ingredients and season to taste. Serve cooled, sliced chicken on a bed of barley salad with raw vegetables.
Tips:
For a quicker version, prepare the salad and add cubed Canadian Swiss cheese and strips of grilled chicken. The chicken may also be served warm over the salad for a patio barbecue.
This recipe is equally tasty with Canadian Gouda, Cheddar or Brick cheese.
*To rehydrate sun-dried tomatoes, let stand in warm water for 10 to 15 minutes.
– Recipe and photo courtesy of Dairy Farmers of Canada
