Chicken nuggets with cherry tomatoes and black olive tapenade
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Ingredients (Serves 4):
  • 600 g Chicken breast
  • 1 onion
  • 1 pepper
  • 10 datterini from unpeeled datterini tomato Fior Fiore
  • Olive oil
  • Parsley
  • 1/2 clove Garlic
  • 1/2 glass Water
  • 1/2 glass Lambrusco Grappa
  • 2 teaspoons of black olive tapenade Fior Fiore
  • 1 teaspoon of Mustard
  • 1 teaspoon of anchovy paste
  • 150 g of heavy cream
  • Salt
  • Pepper
  • Rosemary to taste.
Preparing:
  1. Take the onion, datterini tomatoes, peppers, wash them under running water and cut them into pieces. Pour the chopped vegetables, chopped parsley and garlic in a pan with a tablespoon of oil and fry. Add salt and pepper, add half a glass of water and finish cooking in a covered pan.
  2. Pour the chicken pieces into the pan and cook. Pour the grappa and simmer.
  3. In a bowl mix the black olive tapenade Fior Fiore, the mustard, the anchovy pate, the cream and pour over the meat to cook for a few minutes turning often to make it taste good.
  4. Put a small amount of rosemary on the meat, a sprig of sage, the previously cooked vegetables and let it flavour again by turning carefully.
Fitness
Preparation Time: 30
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Chicken nuggets with cherry tomatoes and black olive tapenade

Ingredients (Serves 4):
  • 600 g Chicken breast
  • 1 onion
  • 1 pepper
  • 10 datterini from unpeeled datterini tomato Fior Fiore
  • Olive oil
  • Parsley
  • 1/2 clove Garlic
  • 1/2 glass Water
  • 1/2 glass Lambrusco Grappa
  • 2 teaspoons of black olive tapenade Fior Fiore
  • 1 teaspoon of Mustard
  • 1 teaspoon of anchovy paste
  • 150 g of heavy cream
  • Salt
  • Pepper
  • Rosemary to taste.
Preparing:
  1. Take the onion, datterini tomatoes, peppers, wash them under running water and cut them into pieces. Pour the chopped vegetables, chopped parsley and garlic in a pan with a tablespoon of oil and fry. Add salt and pepper, add half a glass of water and finish cooking in a covered pan.
  2. Pour the chicken pieces into the pan and cook. Pour the grappa and simmer.
  3. In a bowl mix the black olive tapenade Fior Fiore, the mustard, the anchovy pate, the cream and pour over the meat to cook for a few minutes turning often to make it taste good.
  4. Put a small amount of rosemary on the meat, a sprig of sage, the previously cooked vegetables and let it flavour again by turning carefully.