Steamed Asparagus with Olivia’s Parmesan Pepper Croutons
- 1 pound fresh asparagus
- 2 tbsp. melted butter
- 1 tbsp. lemon juice
- ¾ cup Olivia’s Parmesan Pepper Croutons, lightly crushed
- Salt and Pepper to taste
Wash and remove ends of asparagus. In a shallow pan bring about 1 inch of water to boil. Add asparagus and cover for 3 minutes. While asparagus is cooking melt butter and add lemon juice. Remove asparagus to a serving plate. Drizzle with lemon butter. Salt and Pepper to taste. Sprinkle with crushed Olivia’s Parmesan Pepper Croutons and serve.
Pesto Chicken with Tomatoes and Butter & Garlic Croutons
- 2 Tbsp olive oil
- 2 boneless chicken breasts cut in ½
- Salt, pepper, garlic powder
- ½ box Olivia’s Butter & Garlic croutons
- 3 Tbsp pesto from the store, or see recipe below
- 1 ½ cups cherry tomatoes
- 2 Tbsp pine nuts
- ½ cup fresh basil leaves
Pre heat oven to 375 degrees
In a heavy skillet, heat oil to medium high. Season chicken breasts with salt, pepper and garlic powder. Add chicken to skillet and cook for 3-4 minutes per side until it starts to crisp. Spoon pesto liberally over chicken. Disburse tomatoes and croutons around chicken. Season with salt and pepper. Place skillet in oven and bake for about 10-15 minutes. Add pine nuts to top of dish and bake an additional 10 minutes to toast nuts. After skillet is out of the oven sprinkle with torn, fresh basil leaves.
If you want to make your own pesto:
Mix 1 c fresh basil leaves, 1 clove garlic, 2 Tbsp pine or walnuts, 1/3 c EV Olive oil, salt and pepper, 1/4
c Parmesan or Romano cheese. Blend in small Cuisinart or chopper until mixed. You can also mix by hand with a mortar and pestle.