Ingredients: 1 jar Florentine Tomato Cream, 12 oz. boneless chicken breast, 8 oz. fresh mushrooms, 5 oz. baby spinach, 1 small sweet onion, 1/4 cup chopped walnuts, chopped garlic, olive oil, shredded blend of mozzarella and provolone cheeses, flatbread of your choice. 1. Cook chicken breasts and dice into one inch cubes. 2. In a large skillet heat two tbsp olive oil and one tbsp chopped garlic on high. Add sliced mushrooms, walnuts, baby spinach, onion and salt for taste. Reduce to medium heat for 8 minutes, stirring frequently. 3. Add Florentine Tomato Cream and diced chicken. Reduce to low heat for 8 minutes, stirring frequently. 4. Top each flatbread with a generous amount of the sau
Thank you for visiting our website! I'd like to use the Blog page to share recipes with you. I'd love if you also share your own culinary creations that incorporate one of our sauces in the comments section or on social media. Let's have some fun! To start, here's one I made for my wife... Pork Scallopini (serves 6) 1. Pound four 4 oz. boneless pork chops to 1/2" thick and cut in half (chicken breast works just as well) 2. Beat one egg in a bowl, and stir in a 1/2 cup milk. 3. Dip pork into egg mixture. 4. Lightly cover with Italian bread crumbs. 5. Heat skillet with olive oil. 6. Place pork chops in heated oil. Saute each side for 2 minutes or until done. 7. In another large skillet, he
