by Kayb
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my 116 recipes »
Kayb's Notes:
Expand1 large boneless, skinless chicken breast filet Ask a question about this ingredient
4 tablespoons ricotta or mascarpone Ask a question about this ingredient
4 tablespoons pesto Ask a question about this ingredient
1/2 cup extra virgin olive oil, divided Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
1/2 teaspoon fresh ground pepper Ask a question about this ingredient
2-3 tomatos, sliced Ask a question about this ingredient
4 ounces fresh mozzarella Ask a question about this ingredient
splash of balsamic vinegar Ask a question about this ingredient
3 tablespoons minced fresh basil Ask a question about this ingredient
1 cup basil leaves, plus more for garnish Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
1/4 cup walnuts or pine nuts Ask a question about this ingredient
2 teaspoons lemon juice Ask a question about this ingredient
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.
Ask a question about this stepDry 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.
Ask a question about this stepChoose 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.
Ask a question about this stepDrizzle 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.
Ask a question about this stepTO 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.
Ask a question about this step
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