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Chicken Breasts with Stancatòs Balsamic Vinaigrette

4 large chicken breasts, skin and bone removed
Salt and freshly ground pepper
3 tbl. Stancato’s balsamic vinaigrette dressing
2 tbl. extra virgin olive oil
4 plum tomatoes, finely chopped
2 spring onions, finely chopped
1 red pepper, cored, seeded, chopped
12 black olives, sliced
Serves 4

  1. Split the chicken breasts almost in half, horizontally then open them out into what is, in effect a "heart" or "butterfly" shape. Push down using your hand to flatten the join: this will speed cooking time, and even up contact with the pan.
  2. Season well in salt and pepper. Rub each portion lightly with some balsamic vinaigrette; it creates a wonderfully easy, golden surface instantly, as it cooks.
  3. Heat the oil. Sautée the chicken breasts, two at a time, pressing down well, until golden and sizzled for about 1-2 minutes each side or until white right through.
  4. Remove from the pan and keep hot. Repeat using the next two portions and keep these hot too. Add chopped tomato, spring onion, red pepper, olives and remaining balsamic vinaigrette to the pan.
  5. Heat, stirring until a thick salsa-type sauce forms. Return the chicken to the sauce. Heat through and serve.