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 Summer Chicken Brochettes
 Chicken Strips with Three Peppers
 Best Chicken Breasts
 Marinated Chicken Tortillas
 Marinated Salmon Steak


Summer Chicken Brochettes

8 Paris mushrooms
60 mL (1/4 cup) vegetable juice
16 chicken cubes, 30 g (1 oz) each
1/2 green pepper, chopped
8 cherry tomatoes		250 mL (1 cup) pineapple cubes
pepper
30 mL (2 tbsp.) olive oil
1 21 g pouch of St-Hubert Mushroom Sauce Mix
4 wooden skewers

Preparation and cooking:


gives:
4 portions

 Marinate mushrooms in vegetable juice approx. 15 minutes.
Preheat barbecue.
Skewer alternately chicken cubes, mushrooms, peppers, tomatoes and pineapple cubes.
Pepper, and baste with oil.
Grill brochettes 3 minutes each side.
Prepare St-Hubert Mushroom Sauce according to package directions.
Serve brochettes with mushroom sauce on a bed of rice with fine herbs.


Chicken Strips with Three Peppers

60 mL (1/4 cup) red onion, chopped
1 garlic clove, chopped
125 mL (1/2 cup) thick, plain yogurt
15 mL (1 tbsp.) St-Hubert Onion Sauce Mix
30 mL (2 tbsp.) strong mustard
2 mL (1/2 tsp.) curry powder		1 mL (1/4 tsp.) freshly ground black pepper
30 mL (2 tbsp.) olive oil
450 g (1 lb) chicken breasts, cut into strips
60 mL (1/4 cup) red pepper, sliced
60 mL (1/4 cup) green pepper, sliced
60 mL (1/4 cup) yellow pepper, sliced

Preparation and cooking:


gives:
4 portions

 In a metal bowl, mix onion, garlic, yogurt, onion sauce mix, mustard, curry and pepper. Set aside 30 minutes.
Preheat barbecue. Baste chicken breasts and peppers with oil.
Place bowl with yogurt mixture on a corner of the barbecue.
Grill chicken breasts and peppers 2 minutes each side. Place grilled breasts in bowl containing the mixture.
Mix well and seal bowl with aluminium foil. Marinate a few minutes.
Remove coated chicken breasts and grill 12 minutes, occasionally dipping in sauce to coat completely.
Serve on a bed of spinach leaves.


Best Chicken Breasts

1 46 g pouch of St-Hubert Brown Gravy
1 garlic clove, chopped
1 green onion, chopped
1 mL (1/4 tsp.) chili pepper
30 mL (2 tbsp.) chili sauce
45 mL (3 tbsp.) strong mustard		30 mL (2 tbsp.) St-Hubert Brown Gravy, prepared in advance
1 mL (1/4 tsp.) Worcestershire sauce
30 mL (2 tbsp.) olive oil
4 half chicken breasts of 115 g (4 oz) each
6 medium onions, cut in half

Preparation and cooking:


gives:
4 portions

 Prepare St-Hubert Brown Gravy according to package directions and add garlic, green onion and chili pepper. Set aside in a warm place.
Preheat barbecue.
In a bowl, mix chili sauce, mustard, St-Hubert Brown Gravy and Worcestershire sauce. Set aside.
Baste chicken breasts and onions with oil.
Grill chicken breasts 4 minutes, turn them, and baste with half of the chili sauce mixture.
Continue cooking 8 minutes, turning breasts a second time.
Baste breasts with remaining sauce mixture and continue cooking.
Grill onions 8 minutes on least heated part of barbecue grid.
Coat chicken breasts and onions with brown gravy and serve with green salad.


Marinated Chicken Tortillas

4 chicken breasts, cut into strips
1 pouch St-Hubert Chicken Marinade Mix
3 tbsp. canola oil
1/2 white Spanish onion, chopped
1 green pepper, chopped
1 clove garlic, chopped
2 red tomatoes, diced		2 tbsp. fresh coriander, chopped
Salt and pepper, to taste
1 very ripe avocado
1 tsp. lemon juice
4 large wheat tortillas
4 servings of fries
St-Hubert French Fries Seasoning to taste

Preparation and cooking:
20 minutes

gives:
4 portions

 Marinate chicken in St-Hubert Chicken Marinade Mix according to package instructions.Preheat grill. Grill chicken on barbecue to desired doneness and set aside. In a frying pan, sauté onion, pepper, and garlic in oil. Set aside next to the chicken. Mix tomatoes and coriander, and season to taste. Purée avocado and lemon juice. Spread purée over tortillas and garnish with a portion of chicken and vegetables and a portion of tomatoes. Roll up tortillas and serve with BBQ-seasoned fries.


Marinated Salmon Steak

4 fresh salmon steaks
1 pouch St-Hubert Meat Marinade Mix
1/2 cup black olives, chopped
1/2 cup capers
1/4 cup red onions, chopped		1 clove garlic, chopped
2 Italian tomatoes, diced
1 tbsp. extra virgin olive oil
1 tbsp. fresh basil, chopped
Salt and pepper to taste

Preparation and cooking:
20 minutes

gives:
4 portions

 Marinate salmon in St-Hubert Meat Marinade Mix according to package instructions. For the chutney, mix remaining ingredients and set aside.Preheat barbecue. Grill salmon steaks on barbecue, both sides, until desired doneness. Serve with chutney.