Caprese caked chicken with pasta salad and fried plantains
This is one of my own inventions as an excuse to use up my basil. I’ve have two potted basil plants that have been growing insanely this summer.
- Flattened 4 check breast (if they are very large cut them in half).
- Season with chicken with salt and pepper, layer basil, mozzarella cheese and sliced tomatoes and roll up the chicken. Use toothpicks to keep chicken breasts rolled up.
- Drizzle a bit of olive oil over the rolled up chicken breasts and bake in the oven at 425 F for 25 minutes. Check them until they are cooked through. Cooking time may vary on size of chicken.
- Cook angel hair pasta until al dente.
- Cut in half a couple handfuls of cherry tomatoes and cook for a few minutes in olive oil, crushed garlic and pesto.
- Mix in cooked pasta.
- Chop mangos and serve on top of pasta salad.
- Heat about 1-inch of oil in heavy bottomed saucepan over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
- Line a large plate with paper towels.
- Peel the plantains and discard the skins. Slice into 1/4-inch thick pieces.
- Fry the plantains in oil, turning occasionally, until a golden brown color, about 2 to 4 minutes.
- The longer the plantains fry the sweeter they are. Remove with a slotted spoon and drain on paper towels.
- Sprinkle the plantains with a little salt and brown sugar.