Recipes

Stuffed Chicken Breast with Bella Chi-Cha Artichoke Pesto

Posted by on December 28, 2013 in Artichoke Pesto Recipes | 0 comments

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:

  1. Cut the thickest part of the chicken breast almost entirely to the other side; butterflying the breast.
  2. 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.
  3. Heat the oil in a nonstick skillet over medium heat.
  4. Mix the cheese and black pepper and cover the breasts.
  5. Cook 4 minutes per side or until the breasts are cooked through.

Oven Roasted Salmon with Bella Chi-Cha Sun Dried Tomato Pesto

Posted by on December 28, 2013 in Sun Dried Tomato Pesto Recipes | 0 comments

Ingredients:

½ Cup Bella Chi-Cha Sun Dried Tomato Pesto, 2 pounds salmon fillet, 2 Tsp chopped lemon zest, 1 Tbsp Dijon mustard

Directions:

  1. Preheat oven to 325 degrees F.  Combine Bella Chi-Cha Sundried Pesto, lemon zest and mustard in a bowl.
  2. 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.
  3. Roast salmon for 20-25 minutes.
  4. Remove salmon from baking dish and transfer to a serving platter.

Grilled Strip Steaks with Bella Chi-Cha Basil Pesto

Posted by on December 28, 2013 in Basil Pesto Recipes | 0 comments

Ingredients:

2 Tbsp of Bella Chi-Cha Basil Pesto, 1 pound of strip steak, salt and pepper, 2 Tbsp basting oil

Directions:

  1. Season both sides of the meat with salt and pepper and lightly drizzle with basting oil.
  2. 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.
  3. Transfer steaks to a platter; let rest 5-10 minutes.
  4. Top meat with Bella Chi-Cha Basil Pesto.

The best way to plate your torta

Posted by on December 17, 2013 in Product tips | 0 comments

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.

Bella Chi-Cha 3 Layer Pesto Torta, Creamy Goat Cheese & Apricot, and Creamy Gorgonzola & Fig

Bella Chi-Cha 3 Layer Pesto Torta, Creamy Goat Cheese & Apricot, and Creamy Gorgonzola & Fig