Chicken Caprese

Name: Chicken Caprese
Ingredients: 1 whole Boneless, Skinless Chicken Breast Filet; 2 Tablespoons Pesto; 2 Tablespoons Mascarpone Or Ricotta; 3 Tablespoons Extra Virgin Olive Oil, Divided; 1/2 teaspoons Salt; 1/2 teaspoons Freshly Ground Pepper; 4 ounces, weight Fresh Mozzarella; 2 whole Medium Tomatoes; 2 dashes Balsamic Vinegar; 4 Tablespoons Minced Fresh Basil

10 ingredients

1 steps

Ingredients

1 whole Boneless, Skinless Chicken Breast Filet
2 Tablespoons Pesto
2 Tablespoons Mascarpone Or Ricotta
3 Tablespoons Extra Virgin Olive Oil, Divided
1/2 teaspoons Salt
1/2 teaspoons Freshly Ground Pepper
4 ounces, weight Fresh Mozzarella
2 whole Medium Tomatoes
2 dashes Balsamic Vinegar
4 Tablespoons Minced Fresh Basil

Directions

1

["Preheat oven to 375 degrees. Pound chicken breast to between 1/4 to 1/2 inch thick, and trim to a rough rectangular shape. Pat dry with paper towels. Mix pesto and mascarpone or ricotta, and spread to within 1/2 inch of the edges. Starting at a short side, roll the cutlet up and tie in two places with kitchen string. Brush the outside with olive oil and sprinkle with salt and pepper.(Note: I usually do 4 to 6 of these at a time; you can freeze them, or use them as-is for a different entree, with marinara sauce and cheese.)", "Bake for about 20-25 minutes; remove from the oven, tent, and allow to cool completely. This can be done well ahead of time and refrigerated; they slice better.", "To assemble: choose tomatoes about the same diameter as your chicken \"log.\"" Slice the log