Ingredients:
- 1 basil bunch,
- 1 chicken breast,
- 100 gr Robiola cheese,
- 3 Ginos Pomoverde slices (COD. 01021),
- 8 Ginos pitted black olives (COD. 01306),
- 4 Ginos anchovies in olive oil (COD. 05015),
- 2 Ginos "O sole mio" tomatoes (COD. 01015),
- Chili pepper and extra virgin olive oil (COD. 02201), as required.

1. Open and drain the tins of Pomoverde, olives, anchovies and "O sole mio" tomatoes.

2. Mince together the Robiola cheese, the pitted black olives and the anchovies using a blender.

3. Put the mixture in a sac a poche and conserve it in the fridge.

4. Cube the "O sole mio" tomatoes, cut the basil and mix them, seasoning with extra virgin olive oil and salt.

5. Cut the chicken breasts into small bites and grill them until they become golden coloured. 

Compose the plate in this way:
1. Create some meringue-shaped pieces using the sac a poche in the centre of the plate.
2. Surround it with Pomoverde slices and place the chicken bites on the plate.
3. Take a spoonful of "O sole mio" tomatoes and basil mixture and lay it down on the plate.
4. Sprinkle it with chili pepper.