Balsamic
Poached Chicken
- 1
lb. new potatoes, halved or quartered
- 3 T.
NAPLES OLIVE OIL CO. extra virgin
olive oil
- 1 t.
salt
- 1/4
t. black pepper
- 1
lb. asparagus, trimmed
- 1
14.5 oz can chicken broth
- 1 C.
NAPLES OLIVE OIL CO. Traditional
Balsamic
- 1
1/2 1b. boneless skinless chicken
breasts
Heat oven to 400. Place potatoes in a roasting pan. Add the oil, salt,
and pepper and toss. Roast for 30 minutes, shaking the pan once. Add
the asparagus to the pan and toss. Roast until asparagus is tender,
12-15 min. Meanwhile, in a saucepan, bring the broth and balsamic to a
boil. Add the chicken and if necessary enough water to cover it. Simmer
for 1 minute. Cover, remove from heat and set aside until cooked
through, about 15 minutes. Transfer the chicken to a cutting board.
Return the liquid to medium-high heat and simmer until reduced to 1/3
cup, about 10 minutes. Slice the chicken. Divide the ingredients among
individual plates. Drizzle the balsamic mixture.
Tattooed
Potatoes with Rosemary
- 1/2
C. NAPLES OLIVE OIL CO. extra virgin
olive oil
- 1 t.
salt
- 1/2
t. pepper
- 6
small, fresh rosemary sprigs
- 3
russet potatoes, unpeeled, cut in half
lengthwise
Preheat oven to 400 degrees F. Pour olive oil into a medium sized glass
baking dish and add salt and pepper. Stir to combine. Press a rosemary
sprig on the cut side of each potato half and place cut side down in
the oil. Bake until the potatoes are nicely browned, 40-45 minutes.
While the potatoes are cooking, using a spatula, gently move them every
now and then to keep them from sticking. When they are ready, remove
them from the pan, turning them flat side up and carefully leaving the
pressed herb in place. Arrange on a platter and serve immediately.
Grilled
Scallops
- 2 T.
minced scallions
- 1
clove garlic
- 1/4
C. NAPLES OLIVE OIL CO. Blood Orange
Olive Oil
- 1/4
t. pepper
- 1
lb. scallops
- Combine
scallions, garlic, Blood Orange
Olive
- Oil
and black pepper in a large glass
bowl.
Add scallops to bowl and marinade for 30 minutes. Thread scallops on
four skewers and grill over medium heat for 8 minutes. Turn several
times during cooking and baste with remaining marinade.
