Ausfresh Antipasto
Stuffed Chicken Breasts
SERVES 4
Ingredients
The filling:
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¼ cup Ausfresh artichoke roughly chopped
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¼ cup chopped Ausfresh semi dried tomato
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30g Provolone cheese, chopped
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30g Ausfresh kalamata olives, chopped
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1 garlic clove, minced
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2 tbsp minced flat-leaf parsley
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Ground pepper to taste
The chicken:
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4 boneless, skinless chicken breasts (125g. each)
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2 tsp olive oil
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½ tsp salt
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½ tsp ground pepper
Instructions
The filling:
In a medium bowl, stir together the artichoke, tomato, Provolone cheese, olives, garlic and parsley. Season with pepper, to taste.
The chicken:
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Preheat the oven to 180 oC.
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Insert a knife into the thickest part of each chicken breast and cut a pocket.
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Rub the chicken breasts with the olive oil & season with the salt & pepper.
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Stuff each breast with ¼ of the filling.
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Heat a large nonstick, ovenproof pan over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.
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Place in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.
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Remove the chicken from the pan & let rest for 8 minutes. Slice and serve.
Ausfresh Antipasto Antipasto Frittata
SERVES 4
Ingredients
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6 large eggs
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1/2 cup thickened cream
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1/4 cup shredded Parmesan cheese
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 1/2 tablespoons extra virgin olive oil
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60g thinly sliced Genoa salami, cut into 1/2cm pieces
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200g Ausfresh Tuscan mix drained
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1/2 cup ricotta cheese
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1 cup shredded Italian cheese blend
Instructions
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Preheat oven 220oC. Whisk together first 5 ingredients in a large bowl.
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Heat olive oil in a medium non-stick, ovenproof fry pan over medium heat on stovetop. Pour egg mixture into skillet; sprinkle evenly with salami and Ausfresh Tuscan mix. Cover and cook 5 to 6 minutes or until eggs are set around edges but still moist in centre. Uncover and drop ricotta cheese by teaspoonful’s over egg mixture; sprinkle with shredded cheese. Bake in oven for 8-12 mins or until eggs are set and top is golden.
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Using a flexible spatula, loosen frittata around edges, and slide onto a serving platter. Cut into wedges. Serve hot or at room temperature
