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.
Starters
Entrees
Sweets
Method
Starters
- 1
Prepare the Bruschetta
Preheat your oven to 400°F (200°C). Slice the loaf of bread into 1/2-inch thick slices and place them on a baking sheet. Brush each slice with olive oil and toast in the oven for about 5-7 minutes or until golden brown.
- 2
- 3
Assemble
Once the bread is toasted, remove it from the oven and top each slice with the tomato mixture. Serve immediately.
Entrees
- 4
Prepare the Chicken
In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and black pepper. Rub this mixture over the chicken breasts evenly.
- 5
Cook the Chicken
Heat a skillet over medium heat and add the chicken breasts. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- 6
Add Lemon and Parsley
Once cooked, drizzle lemon juice over the chicken and sprinkle chopped fresh parsley on top. Serve hot.
Sweets
- 7
Make the Chocolate Ganache
Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes.
- 8
Stir until Smooth
After 2 minutes, stir the mixture gently until the chocolate is fully melted and the ganache is smooth. Add in vanilla extract and a pinch of sea salt. Mix well.
- 9
Serve with Berries
Allow the ganache to cool slightly before serving. Serve it warm or at room temperature with fresh berries on the side.