New Passover Menu Ideas

. Check out these great new takes on Passover recipes from Executive Chef Johnny Collante from Jolane’s Cafe. Recipe: Jolane?s Tuscan Chicken Ingredients: 2 6-8oz Chicken breast- boneless-skin on1 cup grape tomatoes-halved1/4 cup red onion-sliced thin3 tbs fresh basil-chopped1/2 loaf crusty French bread torn into chucks1/4 cup extra virgin olive oil1 tbs chopped garlicMarinade:1 cup white wine1/4 cup extra virgin olive oilJuice from 1 lemon2 springs of fresh rosemary1 tbs chopped fresh garlic1 tsp kosher salt1 tsp cracked black pepperBalsamic Vinaigrette:4 oz extra virgin olive oil2 oz balsamic vinegar1/2 tsp chopped garlic1/4 tsp dried oregano1/4 tsp dried basilKosher salt (To taste)Cracked black pepper (TT)Marinate chicken breast for minimum 4-6 hours or overnight for best results. Remove chicken from marinate and pat dry with a clean towel. Place chicken, skin side down, in a hot pan with 1 tbs of canola oil. Cook for 7 to 8 minutes or until skin becomes crispy and golden brown. Turn chicken over and cook for an additional 4 minutes. Transfer chicken to a preheated oven and cook for 10-15 minutes at 425 degrees. In a bowl, combine grape tomatoes, red onions, basil and balsamic vinaigrette. Toss and set aside. Combine extra virgin olive oil and garlic. Drizzle over bread and toss to coat. Place bread on a sheet pan and bake at 425 degrees for 5 minutes or until golden brown. On two plates portion out the bread and the tomato mixtures and place 1 chicken breast on each plate.Garnish with fresh basil and serve immediately.Passover Fuji Apples with Honey and Saigon Cinnamon Ingredients:1 1/2 tablespoons honey1/4 cup ground Saigon cinnamon, or to taste5 cups Fuji apples – peeled, cored and chopped2 cups Muscat grape juice1 cup chopped walnutsDirections:In a bowl, mix the honey, cinnamon, apples, grape juice, and walnuts together until thoroughly combined.