Recipes
Recipes
Antipasto Stuffed
Chicken Breasts
Serves 4
Ingredients
1/4 cup Ausfresh artichoke, roughly chopped
1/4 cup chopped Ausfresh semi dried tomatoes
30g Provolone cheese, chopped
30g Ausfresh kalamata olives, chopped
1 garlic clove, minced
2 tbsp minced flat-leaf parsley
Ground pepper to taste
1/4 cup chopped Ausfresh semi dried tomatoes
30g Provolone cheese, chopped
30g Ausfresh kalamata olives, chopped
1 garlic clove, minced
2 tbsp minced flat-leaf parsley
Ground pepper to taste
4 boneless, skinless chicken
breasts (125g each)
2 tsp olive oil
1/2 tsp salt
1/2 tsp ground pepper
breasts (125g each)
2 tsp olive oil
1/2 tsp salt
1/2 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.
Instructions:
1. Preheat the oven to 180°C.
2. Insert a knife into the thickest part of chicken breast and cut a pocket.
3. Rub the chicken breasts with the olive oil and season with salt & pepper.
4. Stuff each breast with 1/4 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. Bake in oven until chicken is just cooked through, 10 to 12 mins.
7. Remove chicken from the pan and let rest for 8 minutes. Slice and serve.
2. Insert a knife into the thickest part of chicken breast and cut a pocket.
3. Rub the chicken breasts with the olive oil and season with salt & pepper.
4. Stuff each breast with 1/4 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. Bake in oven until chicken is just cooked through, 10 to 12 mins.
7. Remove chicken from the pan and let rest for 8 minutes. Slice and serve.
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 Antipasto Mix, drained
1/2 cup ricotta cheese
1 cup shredded Italian cheese blend
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 Antipasto Mix, drained
1/2 cup ricotta cheese
1 cup shredded Italian cheese blend
Instructions:
1. Preheat the oven to 180°C.
2. Insert a knife into the thickest part of chicken breast and cut a pocket.
3. Rub the chicken breasts with the olive oil and season with salt & pepper.
4. Stuff each breast with 1/4 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. Bake in oven until chicken is just cooked through, 10 to 12 mins.
7. Remove chicken from the pan and let rest for 8 minutes. Slice and serve.
2. Insert a knife into the thickest part of chicken breast and cut a pocket.
3. Rub the chicken breasts with the olive oil and season with salt & pepper.
4. Stuff each breast with 1/4 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. Bake in oven until chicken is just cooked through, 10 to 12 mins.
7. Remove chicken from the pan and let rest for 8 minutes. Slice and serve.
Antipasto
Frittata
Serves 4
Ingredients
- Your favorite pasta (such as Marchetti Mafalda)
- Fresh basil
- Grated Pecorino ‘sardo’ cheese (or any Pecorino)
- Grated Parmigiano Reggiano cheese
- Coarse salt
- Toasted pine nuts
- Extra virgin olive oil
- Guzzardi Traditional Basil pesto
Instructions:
1. Boil pasta in salted water according to package instructions. Drain.
2. Mix pasta with Guzzardi Traditional Basil pesto.
3. Add toasted pine nuts.
4. Sprinkle both Pecorino and Parmigiano cheeses.
6. Garnish with fresh basil.
7. Drizzle with olive oil.
8. Serve and enjoy! Buon appetito!
Quick and Easy Pesto Pasta
Serves 4
