Fresh Entrees and Side Dishes

Ingredients

• 6 6oz boneless, skinless chicken breasts or skin on if you prefer.
• 1/2 lb Italian pancetta or cracked pepper bacon
• 2 cups dry bread crumbs
• 3 eggs
• 2 cups tomato juice
• 1/2 lb. Asiago cheese finely shredded
• 3 eggs/1 cup milk, beaten. This is your "egg wash"
• 2 cups fine cracker crumbs
• 1 cup California Olive Ranch Arbequina EVOO

Directions

1. Pound the breasts thin between waxed paper sheets
2. Brown off pancetta and drain
3. Hand mix the pancetta, bread crumbs, eggs, Asiago cheese and half of the tomato juice
4. Add extra tomato juice as needed to form a soft moist ball
5. Divide into six portions and place each portion in the center of the pounded chicken breast
6. Wrap breast around stuffing. Set in refrigerator for a half hour
7. Dip in egg wash and coat with cracker crumbs - in a medium hot skillet brown off in olive oil.
8. Finish in oven @ 350 F for 20-25 minutes

Ingredients for Marinara Sauce

• 1/2 cup Arbequina olive oil
• 1 1/2 cup diced onions
• 2 tsp chopped garlic
• 1/2 cup finely diced carrots
• 16oz crushed tomatoes
• 2 tsp. oregano
• 1 tsp marjoram
• 1 tsp rubbed sage
• 1 cup dry red wine

Directions

• Heat olive oil to medium hot
• Add onions and carrots. Sauté until onions are clear
• Add garlic and simmer 2-3 minutes
• Taste and add salt and pepper
• Add wine and simmer 10-15 minutes
• Ladle over finished chicken breast as you serve them..