Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Appetizer
Main Course
Dessert
Method
Appetizer
- 1
Prepare the Caprese Salad
Slice the mozzarella and tomatoes into thick slices. Layer them on a serving platter, alternating between mozzarella and tomato slices.
- 2
Add Basil and Season
Tear fresh basil leaves and sprinkle them over the mozzarella and tomatoes. Drizzle balsamic glaze over the top and season with salt and black pepper to taste.
Main Course
- 3
Marinate the Chicken
In a bowl, mix olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Add chicken breasts and coat evenly. Let marinate for at least 30 minutes.
- 4
- 5
- 6
Serve
Plate the grilled chicken with asparagus on the side and sprinkle grated parmesan cheese over the top.
Dessert
- 7
Make the Chocolate Ganache
Chop the dark chocolate into small pieces and place in a heatproof bowl. In a saucepan, heat the heavy cream until just boiling, then pour over the chocolate.
- 8
Stir and Cool
Let it sit for a minute, then stir until smooth. Add sugar, vanilla extract, and a pinch of sea salt. Mix well.
- 9
Chill
Pour the ganache into serving cups and refrigerate for about 2 hours until set.
- 10
Serve
Serve the chilled ganache as is or topped with whipped cream or fresh berries.