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Mother and Child Stack



  • 1.

    Grind salt and pepper onto the chicken breast. Roast in an oven set to 200C for 15 minutes, then set aside.

  • 2.

    Combine the eggs, ricotta and parmesan cheese and mix until smooth. Pour about 2 tbsp. of egg mix into each muffin container and bake at 200C for 3-5 minutes.

  • 3.

    Chop the chicken breast and toss with the eggplant and peppers in the mayonnaise then layer alternately with the small omelettes, serve with crisp green salad.


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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Mother and Child Stack.


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