Basil, with the warmer temps we've been having, it's growing like mad everywhere. And it's also evidently hiding out in my kitchen freezer, since I just found a giant jar of pesto I made awhile back, lurking behind some cappuccino popsicles. As soon as I discovered it, I was on a mission to make something with it...something great...but what? Pesto pasta, pesto pizza, pesto salad? After taking a quick inventory of my kitchen goods, I decided to go with a tart. You can never go wrong with a tart.
Pesto Chicken Open Tart
1 skinless chicken breast
2-3 tablespoons olive oil
2 tablespoons Herbes de Provence
Kosher salt & fresh ground pepper, to taste
1 sheet frozen puff pastry, thawed to room temperature (Pillsbury's makes a good one)
3 heaping tablespoons homemade Presto Pesto
1/2 cup shredded mozzarella cheese
1. Preheat oven to 375 degrees F.
2. In a small mixing bowl, combine - olive oil, Herbes de Provence, salt and pepper.
3. Slather mixture on chicken breast. Place breast in a oven-safe pan/dish.
3. Cook chicken breast for 30-35 minutes, until juices run clear.
4. Remove chicken from pan, Cube.
5. Preheat oven to 400 degrees F.
6. Take the puff pastry sheet and place it on a non-stick surface - parchment paper, Silpat, etc. atop a baking sheet.
7. Roll it out slightly. Schmear the pesto in a thin layer onto the dough.
8. Sprinkle the cubed chicken across the dough the season lightly with salt and pepper. (You can customize it too if you want by adding diced tomatoes, bell pepper strips or artichoke heart slices.)
9. Sprinkle cheese on top.
10. Bake 20 minutes, checking to see if the cheese is melted and the crust is golden.
11. Remove from oven, allow to cool. Cut into slices and serve.