Ten Food Private Dining Recipe
Make Ten Food Private Dining Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Appetizer
Main Course
Dessert
Method
Appetizer
- 1
Prepare the Tomato Mixture
Chop the tomatoes and basil finely. Mince the garlic cloves. Combine the tomatoes, basil, and garlic in a bowl. Add olive oil, balsamic vinegar, salt, and pepper. Mix well and let it sit for 10 minutes.
- 2
Toast the Bruschetta
Preheat the oven to 400°F (200°C). Place the bread slices on a baking sheet and drizzle with olive oil. Toast in the oven for about 5-7 minutes or until golden brown.
- 3
Assemble the Bruschetta
Remove the toasted bread from the oven and top each slice with the tomato mixture. Serve immediately.
Main Course
- 4
Prepare the Spinach Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted. Remove from heat and allow to cool slightly. In a bowl, mix the spinach with cream cheese, parmesan, garlic powder, salt, and pepper.
- 5
Stuff the Chicken Breasts
Preheat the oven to 375°F (190°C). Cut a pocket in each chicken breast and stuff with the spinach mixture. Secure with toothpicks if necessary.
- 6
Cook the Chicken
In a skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts for 4-5 minutes on each side until golden brown. Transfer to the oven and bake for 20-25 minutes until cooked through.
Dessert
- 7
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl. Heat the heavy cream in a saucepan until just boiling, then pour it over the chocolate. Let it sit for a minute, then stir until smooth.
- 8
Flavor the Ganache
Add vanilla extract and sugar to the melted chocolate mixture. Stir well until fully combined.
- 9
Chill the Ganache
Pour the ganache into a serving dish or individual cups. Refrigerate for at least 2 hours to set before serving.