Backyard Patio Party

—Featuring Naples Kitchen Artichoke and Spinach Stuffed Chicken Breast

Treat your friends to a delicious Outdoor Patio dining experience. Each package of Naples Kitchen Stuffed chicken breast feeds 3-4 people. 4 packages feeds 12-15 people.


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Suggested sides:

Tomato and Basil Pasta Salad

— 8 servings

  • 3 large (about 1 1/2 lb) ripe tomatoes, coarsely chopped (3 1/2 cups)
  • 1/3 cup(s) chopped red onion
  • 1/4 cup(s) extra-virgin olive oil
  • 2 tablespoon(s) red wine vinegar
  • 1 teaspoon(s) minced garlic
  • 1/2 teaspoon(s) each salt and pepper
  • 1/4 teaspoon(s) dried oregano
  • 12 ounce(s) fusilli pasta (or your favorite pasta)
  • 1 cup(s) fresh basil leaves, cut into thin strips
Directions:

1. Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.

2. Cook pasta as package directs. Drain and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day.

Tropical Salad w/ Pineapple Vinaigrette

— 6 servings (multiply recipe as needed to accommodate the number in your party)

  • 6 slices bacon
  • 1/4 cup pineapple juice
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • freshly ground black pepper to taste
  • salt to taste
  • 1 (10 ounce) package chopped romaine lettuce
  • 1 cup diced fresh pineapple
  • 1/2 cup chopped and toasted macadamia nuts
  • 3 green onions, chopped
  • 1/4 cup flaked coconut, toasted
Directions:

1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.

2. Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.

3. Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

Watermelon Kabobs

— makes 8 servings

  • 1/2 small seedless watermelon (about 7 lb), rind removed
  • 1 pound(s) large seedless green grapes, removed from stems
  • 1 pint(s) blueberries
  • 1 lime
  • 2 tablespoon(s) sugar
Directions:

1. Have ready sixteen 6 to 8-in. wooden skewers, and line a rimmed baking sheet with plastic wrap.

2. Cut watermelon in chunks. Alternating fruits, thread on skewers. Arrange on baking sheet, cover with plastic wrap and refrigerate until serving.

3. Grate zest and squeeze juice from lime. Put zest, lime juice and sugar in a small bowl, let stand 10 minutes, then stir until sugar dissolves.

4. Just before serving, drizzle or brush kabobs with lime syrup. Transfer to serving platter.

Homemade Pickled Vegetables

  • 8 oz small carrots (such as orange, white, and red), scrubbed and ends trimmed, but not peeled
  • 4 oz cauliflower cut into one inch pieces
  • 2 oz green beans
  • 2 oz sliced red onion
  • 1 1/2 cup(s) cider vinegar
  • 1/3 cup(s) honey
  • 2 tablespoon(s) salt
  • 3/4 tablespoon(s) mustard seeds
  • 3/4 tablespoon(s) fennel seeds
  • 3/4 tablespoon(s) black peppercorns
  • 3/4 tablespoon(s) crushed coriander seeds
  • 1 dried hot chili pepper
Directions:

1. Bring a large pot of water to a boil; blanch carrots, cauliflower and green beans for 2 minutes. Drain and shock in a large bowl of cold water. Drain and set aside.

2. In a medium pan, bring 1 cup water, vinegar, honey, and salt to a boil.

3. Meanwhile, pack a sterilized 1-quart mason jar with carrots. Remove pan from heat and add remaining ingredients. Ladle hot brine over carrots until just covered. Seal jar and refrigerate carrots overnight.

Pink Lemonade Bars

Crust:

  • 1 1/2 stick(s) (3⁄4 cup) butter, softened
  • 1 1/2 cup(s) all-purpose flour
  • 1/2 cup(s) confectioners’ sugar

Topping:

  • 4 large eggs, at room temperature
  • 2 cup(s) granulated sugar
  • 1 tablespoon(s) freshly grated lemon zest
  • 1/2 cup(s) fresh lemon juice
  • 1/4 cup(s) all-purpose flour
  • 1 teaspoon(s) baking powder
  • Red liquid food color
Directions:

1. Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick spray.

2. Crust: Beat butter, flour and confectioners’ sugar in a large bowl with mixer until blended (mixture will be crumbly). Press over bottom of pan.

3. Bake 15 minutes, or until light golden. Leave oven on.

4. Meanwhile, make Topping: In a large bowl, beat eggs, sugar, lemon zest and juice, flour and baking powder with mixer to combine. Add about 5 drops food color and beat until Topping is pink. Pour over the hot crust.

Drink Suggestions:

Lemon-Thyme Vodka Lemonade

  • 3 lemon wedges
  • sugar
  • .25 cup Lemon-Thyme Syrup<
    • 1 small bunch fresh thyme, preferably lemon thyme (.5 ounce)
    • In a small saucepan, heat 1 cup water and the sugar to boiling, stirring to dissolve the sugar. Add the thyme, remove from the heat, and let stand until cool. Strain through a fine-mesh sieve, pressing to extract as much liquid as possible. Cover and refrigerate for up to 3 days.
  • .25 cup citrus vodka
  • .25 cup club soda
  • 1 sprig fresh thyme, preferably lemon thyme
Directions:

1. Run 1 lemon wedge over the rim of a highball glass; dip the rim into sugar. Reserve the lemon wedge.

2. Put the remaining 2 lemon wedges in a cocktail shaker along with the syrup and vodka. Muddle hard, breaking the lemon skins to release their oils. Cover and shake.

3. Carefully fill the rimmed glass with ice. Pour the syrup mixture into the glass, lemon wedges and all. Top off with the club soda, the squeeze the reserved lemon wedge over before dropping it into the glass. Garnish with the thyme sprig and serve immediately.

Tequila Honeysuckle

  • 2 oz Tequila (Preferably Blanco)
  • .75 oz Honey Syrup
  • .75 oz Lime Juice
Directions:

1. Combine ingredients in a shaker and shake with ice. Strain into a coupe and garnish with a lime wedge.

Serving Suggestions:

Chicken, Artichoke and Spinach Dip

Directions:

1. Preheat oven to 325 degrees.

2. Remove cold chicken from sleeve and place on cutting board.

3. Cut entire chicken and stuffing into inch cubes and place in oven-safe casserole dish.

4. Cover dish with lid or tightly wrapped foil and place in oven.

5. Re-heat for 30 minutes, or until mixture begins to bubble.

6. Stir mixture and cover with breadcrumb and grated parmesan cheese.

7. Leaving uncovered, place back in oven and continue to heat until crumbs are lightly browned.

Chicken, Artichoke and Spinach Toast Points

Directions:

1. Preheat oven to 350 degrees.

2. Cut a loaf of French or Sour Dough bread into ½ inch slices.

3. Slightly butter one side of bread and place on baking sheet.

4. Place bread in oven.

5. Follow instruction on sleeve and re-heat chicken.

6. Once re-heated, cut product into small pieces.

7. Remove toasted bread from oven and top with hot stuffed chicken mixture.

8. Garnish with shredded parmesan and torn fresh basil leaves.