Layered Chicken Caprese

  • Yield: 6 servings


For the Aioli
1cup good quality mayonaise
1/3cup fresh basil
1-- garlic clove, finely minced
3tablespoons olive oil
1sheet frozen puff pastry
1tablespoon melted butter
6-- chicken breasts, skinless & boneless, pounded until they are 1 inch thick
1cup flour
2tablespoons herbs de provence
2tablespoons olive oil
1-- tomato, sliced thinly
1large fresh mozarella ball, sliced thinly
-- Basil leaves for garnish


To make the Aioli:
Put the mayonaise, basil and minced garlic in a blender. Pulse until mixture is blended. Slowly add the olive oil until desired consistency is achieved. Pour into a bowl and set aside.

Preheat oven to 400 degrees.
Thaw puff pastry for 30 minutes. Cut pastry into 9 pieces about 3" by 4". Place pastry pieces on a baking sheet. Brush each pastry with the melted butter.
Bake for 15 minutes. Remove from oven and let cool for a few minutes. Split pastries into 2 layers and set aside.

Combine the flour and herbs in a shallow bowl.

In a large frying pan, heat the olive oil over medium high heat.
Dip each chicken breast into the flour mixture and place into the pan. Fry on each side until chicken is a golden brown and is no longer pink, about 10 minutes.
Remove chicken to platter.

To assemble the Chicken Napoleon:
Place the bottome of each pastry on a plate, then place the chicken, followed by 2 slices of tomato and 2 slices of fresh mozarella. Top with the top pastry. Drizzle the Basil Aioli over and garnish with fresh basil leaves and serve.

Makes 6 servings