Chicken Fillet “Capresse”

Preparation

1. We dry the chicken fillets well.

2. In a bowl we mix the curry powder with the cumin, turmeric, salt, and pepper.

3. We brush the fillets with a little olive oil and sprinkle with the spice mixture.

4. We place the fillets in a baking dish lined with non-stick paper and bake in a preheated oven at 200°C (392°F) on fan mode for 20 minutes.

5. We turn the fillets and continue baking for another 6-8 minutes.

6. We remove the fillets from the oven, cover them with non-stick paper, and let them cool.

For the Pesto

1. We place the basil leaves, pine nuts, garlic and Parmesan cheese with a little salt, and freshly ground pepper in a blender.

2. We start blending the ingredients while gradually adding the olive oil.

3. We work the mixture until a nice paste is formed.

For serving

1. We cut the fillets, mozzarella, and tomatoes into equally thin slices.

2. We arrange the slices alternately and circularly on a round plate, placing baby spinach leaves in between.

3. Finally, we drizzle with basil pesto and serve immediately.