50 ml (175 milliliters) White wine (e.g. Riesling)
5 ml (15 milliliters) Lemon juice
15 ml (45 milliliters) Dry bread crumbs
45 ml (125 milliliters) Italiano Paste (recipe below)
2 liters (6 liters) Prepared vegetable risotto
Step 2 | Serves 24
30 ml (90 milliliters) Vegetable oil
8 each Boneless skinless, chicken breasts
125 ml (375 milliliters) Grated Mozzarella cheese
Step 3 | Serves 24
250 ml Club House Signature Blends ItalianoItaliano510 GR
125 ml Hot water
45 ml Vegetable oil
Procedure
For Tapenade: In skillet, heat vegetable oil over medium - high heat. Add mushrooms and sauté until tender, 3 to 4 minutes. Add wine and lemon juice. Cook until liquid had reduced and mixture is almost dry, 3 to 4 minutes. Remove from heat. Stir in breadcrumbs and Italiano Paste. Set aside.
For Chicken: Preheat oven to 400°F (200°C Gas Mark 6). In skillet heat vegetable oil over medium-high heat. Brown chicken on both sides and transfer to baking dish. Spread mushroom tapenade evenly over chicken breasts. Bake in oven for 15 minutes or until internal temperature reaches 165°F (74°C). Remove from oven and sprinkle with mozzarella cheese. Continue baking for 5 minutes or until cheese is melted and chicken is no longer pink.
For Italiano Paste: Mix seasoning and hot water until a paste is formed. Let stand 20 minutes. Stir in vegetable oil. Store in sealed container in refrigerator for up to one week.
Plating Instructions: Place 250 mL vegetable risotto on plate. Top with 1 portion baked chicken.
