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Recipe - Southwestern Stuffed Chicken Breasts-O Canada

Recipe - Southwestern Stuffed Chicken Breasts

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4 small boneless skinless chicken breasts (454g), pounded to ½ cm thickness. 1 cup shredded tasty cheese 1/3 cup thick and chunky salsa 1 pouch Shake n Bake Original Coating...
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Regular price $0.00

Best Before Dates VS Expiry Dates

O Canada does not stock any products that have “expiry” or “use by” dates.

For more information regarding the differences between “best before” dates and “expiry”/”use by” dates, you can view directly on the food standards website.

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Here is an Extracts from Food Standards:

Most foods have a best before date. You can still eat foods for a while after the best before date as they should be safe but they may have lost some quality. Foods that have a best before date can legally be sold after that date provided the food is fit for human consumption. The only food that can have a different date mark on it is bread, which can be labelled with a baked on or baked for date if its shelf life is less than seven days. Foods that have a shelf life of two years or longer, e.g. some canned foods, do not need to be labelled with a best before date. This is because it is difficult to give the consumer an accurate guide as to how long these foods will keep, as they may retain their quality for many years and are likely to be consumed well before they spoil.

4 small boneless skinless chicken breasts (454g), pounded to ½ cm thickness. 1 cup shredded tasty cheese 1/3 cup thick and chunky salsa 1 pouch Shake n Bake Original Coating Mix PREHEAT oven to 200C. Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is ½ cm thick. Remove chicken from bag; set aside. Repeat with remaining 2 chicken breasts. Place chicken, top sides down, on large cutting board. Spread each breast with 2 tbsp of cheese and 1 tbsp of salsa. Starting at one of the short ends, tightly roll up each chicken breast. EMPTY coating mixture into pie plate. Moisten chicken roll-ups with water; add to coating mix, turning over to evenly coat all sides. Place, seam-sides down, in foil-lined 20cm square baking dish BAKE 30 to 35 min or until chicken is cooked through (75C), topping chicken with the remaining salsa and remaining cheese for the last 5 min of the baking time.