Chicken Caprese

Name: Chicken Caprese
Ingredients: 1 large boneless, skinless chicken breast filet; 4 tablespoons ricotta or mascarpone; 4 tablespoons pesto; 1/2 cup extra virgin olive oil, divided; 1/2 teaspoon sea salt; 1/2 teaspoon fresh ground pepper; 2-3 tomatos, sliced; 4 ounces fresh mozzarella; splash of balsamic vinegar; 3 tablespoons minced fresh basil; 1 cup basil leaves, plus more for garnish; 3 garlic cloves; 1/4 cup walnuts or pine nuts; 2 teaspoons lemon juice

14 ingredients

5 steps

Ingredients

1 large boneless, skinless chicken breast filet
4 tablespoons ricotta or mascarpone
4 tablespoons pesto
1/2 cup extra virgin olive oil, divided
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
2-3 tomatos, sliced
4 ounces fresh mozzarella
splash of balsamic vinegar
3 tablespoons minced fresh basil
1 cup basil leaves, plus more for garnish
3 garlic cloves
1/4 cup walnuts or pine nuts
2 teaspoons lemon juice

Directions

1

Preheat oven to 350. Pound chicken breast to about 1/4 to 1/2 inch thickness, and trim into a rough rectangle. Pat dry. Mix mascarpone or ricotta with pesto and spread to within 1/2 inch of edge of cutlet. Starting from a narrow end, roll into a cylinder. Tie with kitchen string in two places.
2

Dry outside of roll and brush with 1 tbsp olive oil. Sprinkle with salt and black pepper. Roast in oven for about 25 minutes; remove, tent, and allow to cool. When completely cooled, either refrigerate until needed or slice in 1/3 inch slices. There should be 6 to 8 slices.
3

Choose tomatos about the same diameter as your chicken pinwheels, cut cheese to a similar size. Slice each about 1/4 to 1/2 inch thick. Assemble salads by making a stack of a chicken pinwheel, a cheese slice, a tomato slice, and repeating until you reach the size you wish. Then lean the log to one side, causing the slices to form a neat little layered row, Or arrange them however you wish.
4

Drizzle with remaining EVOO, add a splash of balsamic, a little more salt and pepper if you want. I love to garnish it with an assortment of olives and a chiffonade of basil leaves.
5

TO MAKE PESTO: Crush garlic and roughly chop walnuts. Combine in food processor with lemon juice and enough olive oil to make a rough, loose puree. Add basil and process until blended, adding olive oil slowly until the texture you want is achieved.