APRICOT CHICKEN WITH BALSAMIC VINEGAR
INGREDIENTS: 2 T EVOO 2 pounds chicken breast tenderloins, cut into bite-size pieces salt and pepper, to taste 1 large
2 Bottles= $9.50, 3-5 bottles= $18.5, 6 or more bottles = FREE (FAST SHIPPING)
Break eggs into a wide, shallow bowl; beat lightly with a fork. Stir in milk. Over medium-low heat, heat griddle or skillet coated with a layer of Blood Orange Olive Oil. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds. Carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Re-coat pan with Olive Oil after each batch.
INGREDIENTS: 2 T EVOO 2 pounds chicken breast tenderloins, cut into bite-size pieces salt and pepper, to taste 1 large
INGREDIENTS: 2 lbs. Yukon Gold potatoes 2-3 whole garlic cloves, outer skins removed 1½ cups whole milk ¼ cup Arbequina
INGREDIENTS: 3 pounds very ripe tomatoes 1/4 cup sherry vinegar 3 cups French bread, crusts removed, torn into small pieces