Oli+Ve

Ingredients:

• 2 (16oz.total) boneless, skinless chicken breasts
• salt and freshly ground pepper to taste
• 4 tsp. basil pesto (see recipe below)
• 1 medium tomato, sliced thinly
• 8 thin slices of fresh mozzarella cheese (this recipe used Trader Joe’s Part Skim)
• 2 tsp. freshly grated parmesan cheese
   

Directions:

• wash chicken and dry with a paper towel.
• Slice chicken breasts horizontally to create 4 thinner cutlets
• Season lightly with salt and pepper
• preheat oven to 400 degrees and grease an 8X8 baking dish with a little olive oil
• place the chicken in the baking dish and spread 1 tsp. pesto over each piece of chicken
• bake for 15-20 minutes or until chicken is no longer pink in the center. 
• Remove from oven and top with tomatoe, mozzarella and parmesan cheese. 
• Bake an additional 3-5 minutes or until cheese is melted

Ingredients (Pesto):

• 1 cup fresh basil, washed and dried
• 1 clove garlic, minced
• 1/4 c. freshly grated parmesan
• salt and pepper to taste
• 2.5 Tbsp. Tuscan Herb infused olive oil

Directions:

• in a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth
• slowly add the olive oil while pulsing
• store in a sealed container and refrigerate until ready to use or you can freeze this in ziplock bags to use at a later date

Recipe submitted by Caitlin Davidson (adapted from www.skinnytaste.com) 

Ingredients:
3-4T Oli + Ve EVOO (any single varietal or experiment with our Rosemary, Tuscan Herb, Herbs de Provence, Garlic, or our spicy Baklouti Green Chili Oil for added flavor)
2 small shallots, cut in rings
2 cloves garlic, crushed
One 3-4lb chicken, cut into pieces
Small chili pepper
Salt and freshly ground black pepper
2T Tomato paste
One glass dry white wine
A few sprigs rosemary
6-8T Chicken stock

Instructions:Heat the oil in a casserole or Dutch oven and sauté the shallot rings and the crushed garlic for 5 minutes. Add the chicken followed by the finely chopped chili pepper. Season to taste with salt and pepper, browning the chicken on all sides over moderate heat.Mix the tomato paste with a little warm water and add to the chicken together with the wine. Reduce the temperature, cover with a lid, and braise the chicken for a further 30 minutes until tender, occasionally adding a little stock. Scatter over the remaining sprigs of rosemary as a garnish and serve.

Serves 4

Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!