Ingredients: 8 Tbsp of Bella Chi-Cha Artichoke Pesto, 4 boneless skinless chicken breasts, 1/8 Tsp black pepper, 1 Tsp extra virgin olive oil, 1 Tbsp grated Parmesan cheese Directions: Cut the thickest part of the chicken breast almost entirely to the other side; butterflying the breast. Spread 2 Tbsp of Bella Chi-Cha Artichoke Pesto in the center of each breast.  Fold the opposite side of the breast half over the Bella Chi-Cha Artichoke Pesto. Heat the oil in a nonstick skillet over medium heat. Mix the cheese and black pepper and cover the breasts. Cook 4 minutes per side or until the breasts are cooked...

Ingredients: ½ Cup Bella Chi-Cha Sun Dried Tomato Pesto, 2 pounds salmon fillet, 2 Tsp chopped lemon zest, 1 Tbsp Dijon mustard Directions: Preheat oven to 325 degrees F.  Combine Bella Chi-Cha Sundried Pesto, lemon zest and mustard in a bowl. Arrange salmon fillets in a baking dish, skin side down, allowing space between each fillet.  Cover the salmon with the Bella Chi-Cha Sundried Tomato Pesto mixture. Roast salmon for 20-25 minutes. Remove salmon from baking dish and transfer to a serving...

Ingredients: 2 Tbsp of Bella Chi-Cha Basil Pesto, 1 pound of strip steak, salt and pepper, 2 Tbsp basting oil Directions: Season both sides of the meat with salt and pepper and lightly drizzle with basting oil. Sear steaks about 5 minutes.  Turn over; baste seared side with basting oil.  Sear for 1 – 3 minutes.  Turn over; baste.  Cook for 5 more minutes until desired doneness. Transfer steaks to a platter; let rest 5-10 minutes. Top meat with Bella Chi-Cha Basil...

What’s the best way to remove the torta from the package? Place the torta in the freezer for 10 – 15 mintues.  Take out of the freezer and gently press the sides and bottom of the package.  Remove the lid of the package.  Place the torta upside down for 2 – 5 minutes on the serving dish.  Gently press the sides and bottom while lifting the package up and off of the torta.