Italian Chicken Stacks

Yield: 6 Servings

When making stacks with pasta, make sure you allow the resting period after baking.  This allows the hot pasta to cool enough to allow the gluten to activate, holding the stack together.

Planning Ahead
 

• These stacks do very well when made several hours ahead and chilled.  Bring to room temperature before baking.
• Make tomatoes the day before.
• Make pesto the day before.
• Toast pine nuts as much as a week ahead and freeze.  (I make large quantities of toasted nuts and store them in resealable plastic bags in the freezer.)

• 2 to 3 whole (double) skinless, boneless chicken breasts

 

 

Tomatoes

• 6 tomatoes
• 1 yellow bell pepper, diced
• 2 bunches fresh basil, diced
• 4 cloves garlic, minced
• 10 whole green onions, chopped
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

• 1 (16-ounce) package angel hair pasta
• 3/4 cup ricotta cheese
• 1/2 cup pesto (see recipe below)
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup toasted pine nuts

• 6 stack cylinder (open cylinder, 3 inches in diameter by 4 inches high)

Advance Preparation

Place the chicken breasts over hot coals and grill, turning once, for about 20 minutes, or until the center is no longer pink.  Remove from the grill, let stand 5 minutes, then coarsely chop.  Set aside.

To make the tomatoes, combine the tomatoes, bell pepper, basil, garlic, onions, olive oil, salt, and pepper.  Let stand at room temperature for 1 to 2 hours.  Just prior to assembling the stacks, very quickly saute the tomato mixture over high heat for 3 minutes.

To make the pasta, prepare according to the package directions and drain.
 

Assembly

Preheat the oven to 350F.

Spray 6 stack cylinders with vegetable spray and place them on a sheet pan.  Layer in the following order:  3 tablespoons pasta, 2 tablespoons tomatoes, 2 tablespoons chicken, 1 tablespoon ricotta, 1 teaspoon pesto, 1 tablespoon Parmesan, 1 teaspoon pine nuts.  Repeat and top with a third layer of pasta.  Press down gently but firmly.  Bake for 10 minutes.  Let stand 3 minutes.

To serve, slide a spatula under each stack cylinder and transfer to a serving plate.  Unmold, garnish with any remaining tomatoes, pine nuts, and Parmesan, and serve.
 

Shortcut Stacks
 

• Purchase a quality pesto.
• Purchase a precooked chicken at your local deli or gourmet-to-go.
• Purchase a quality tomato pasta sauce.
• Have the Parmesan pregrated at your deli.

Pesto

Yield: 1 cup

• 3 cups fresh basil, packed
• 4 cloves garlic
• 3/4 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup toasted pine nuts
• 2 tablespoons heavy whipping cream

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