Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Caprese Tarts with Pesto Grilled Chicken

on September 26, 2013

DSC00200This recipe came about when my grandmother used to make Caprese salad, with tomato, basil, mozzarella,  and a little balsamic vinegar.  I thought I would change it up and make it into a meal.  I find the grocery store has great products now that make life in the kitchen easy and fun.  One item I just love is puff pastry.  You can create so many dishes with it.  To get puff pastry to work for you with no problems is to put it into the frig the night before you are going to use it.  The colder it is the better.

Ingredients:

1 package of puff pastry (only using one sheet of pasrty)

3 vine ripe tomatoes

1/2 a red onion sliced thin

1 packages of store bought basil (if you should happen to grow your own, even better)

1 container of your favorite store bought pesto (usually found in the specialty cases around deli area)

1- 8 ounce container of fresh mozzarella (depending on how your store sells it)

3 tablespoons of extra virgin olive oil

! tablespoon of kosher salt

1 boneless skinless chicken breasts

1 teaspoon fresh cracked black pepper

1 sheet pan lined with parchment paper

Directions:

Preheat oven 400 degrees

To cook your chicken butterfly your chicken breast so that you will now have 2 thinner breasts and they will cook a lot faster on your grill pan.  I find that they don’t dry out this way.  Get your grill pan hot, drizzle olive oil salt and pepper on chicken place on grill pan and let cook for about 3-4 minutes on first side, then flip and cook another 3 minutes or until internal temperature is at 160 degrees cover with foil and let rest for 10 minutes this will allow for carry over cooking and your chicken will be perfect.  While your chicken is cooking on the top of the stove is when you want to roll out your sheet of puff pastry (flour your surface and rolling pin) so you can cut out  2-6 inch circles.   Place your two circles of pastry on baking sheet.  About 1/4 inch in, from the outside of the circle take a paring knife and cut another circle but don’t cut all the way through pastry.  This will allow all around the outside to puff up and then it will take on that, tart like, look.  Take a fork and prick the inside of the circle.  This will let the steam escape and it won’t puff up and will lay flat in the center.  Cut your tomatoes and mozzarella slices into 1/4 inch circles ( or discs) so they are the same thickness. Arrange in center of tart, tomatoes first then mozzarella on top.   Sprinkle salt and pepper on top of each tart then drizzle with a little olive oil,  this will help them to brown( not extra virgin olive oil).  Follow the cooking instructions on the back of the pastry box for cooking time.   When tarts come out of oven arrange a little red onion and basil leaves on top of the tomatoes and mozzarella then slice your chicken on the bias, toss with about 3 tablespoon of pesto and place slices of chicken on each tart. The heat of the tarts will warm up the basil and it will smell so good.  This could as easily be a vegetarian dish without the chicken.


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