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Recipes (2)

Ausfresh Antipasto Stuffed Chicken Breasts (Serves 4)


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
  1. 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 Tuscan Stuffed Chicken Breasts (Serves 4)

  • 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