Recipes
Chicken Antipasto, Artisan Bread Board
Mouth-watering crumbed chicken served with garlic oil and crispy ciabatta.
Serves 4.
Ingredients:
- Ciabatta Bread 8 slices
- M&J Crumbed Devil Tenderloin 480g
- Sea salt medium 4g
- Extra virgin olive oil 80g
- Quail egg 12 pieces
- Green olives 40g
- Roasted red capsicum 120g
- Canola oil spray 20g
- Pepper black fine cracked 2g
- Garlic oil 120ml
Method:
*If using a M&J fully cooked product, follow all steps but exclude cooking the chicken. Simply add the fully cooked product and heat through.
- Heat a heavy-based pan and bring canola spray to smoke point
- Grill ciabatta bread in a frying pan
- Add 15ml of oil to the pan
- Air fry coated Crumbed Devil Tenderloin from frozen at 160 degrees celsius for 10 minutes
- Put the remaining salt and olive oil in a ramekin
- Slice roasted capsicum and olives in half
- Arrange all on a large plate or board, garnish with parsley and serve