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