Ausfresh Antipasto 
Stuffed Chicken Breasts


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

The filling:

In a medium bowl, stir together the artichoke, tomato, Provolone cheese, olives, garlic and parsley. Season with pepper, to taste.


The chicken:
  1. Preheat the oven to 180 oC.

  2. Insert a knife into the thickest part of each chicken breast and cut a pocket.  

  3. Rub the chicken breasts with the olive oil & season with the salt & pepper.

  4. Stuff each breast with ¼ of the filling.

  5. Heat a large nonstick, ovenproof pan over medium-high heat. Add the chicken breasts and cook until golden brown, about 3 minutes per side.

  6. Place in the oven and bake until the chicken is just cooked through, 10 to 12 minutes.

  7. Remove the chicken from the pan & let rest for 8 minutes. Slice and serve.

Ausfresh Antipasto Antipasto Frittata


  • 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

  1. Preheat oven 220oC. Whisk together first 5 ingredients in a large bowl.

  2. 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.

  3. Using a flexible spatula, loosen frittata around edges, and slide onto a serving platter. Cut into wedges. Serve hot or at room temperature