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½ cup extra-virgin olive oil, plus 2 tablespoons for frying

1 cup packed fresh basil leaves

1 teaspoon kosher salt

⅛ teaspoon ground black pepper

2 tablespoons balsamic vinegar

½ cup grated Parmesan cheese

Pinch red pepper flakes

1½ pounds chicken breasts

1 cup all-purpose flour

4 tablespoons (½ stick) butter

In a food processor, combine the garlic, ½ cup of olive oil, basil, salt, black pepper, vinegar, Parmesan, and red pepper flakes. Pulse until chunky smooth.

Transfer half of the pesto to a glass or stainless-steel baking dish. Cover the remaining pesto and refrigerate until ready to serve.

One at a time, lay each breast on the counter and carefully slice across the center horizontally to create 2 thin halves. Place each half between sheets of plastic wrap and use a meat mallet, rolling pin, or heavy skillet to pound it to an even cutlet about ¼ inch thick.

Place the chicken in the baking dish with the pesto, turning it to coat. Cover and refrigerate it for at least 30 minutes, or up to 8 hours.

When ready to cook, remove the reserved pesto from the refrigerator and let it come to room temperature.

Place the flour in a wide, shallow bowl. Use a fork to lift each piece of chicken from the marinade and dredge it through the flour, lightly coating both sides.

In a large skillet over medium-high heat, combine the butter and remaining 2 tablespoons olive oil. Heat until the butter is melted and sizzling.

Several pieces at a time, fry the chicken until lightly browned, 2 to 3 minutes. Turn and fry for another 2 to 3 minutes, or until cooked through. Repeat with remaining chicken.

To serve, drizzle the chicken with the reserved pesto.

HOW LONG? 1 HOUR (20 MINUTES ACTIVE)

HOW MUCH? 4 SERVINGS

Deep-Dish Pesto and Prosciutto Tortilla Pizza

This fantastically easy rethinking of deep-dish pizza is totally over the top in flavor. Instead of piling toppings onto a single thick crust, this version layers them within a stack of flour tortillas. Adding pesto and tomato sauce creates a truly intense pie.

While the toppings called for are a great combination, substitute at will. Just be certain everything you use is very thinly sliced; this keeps your sky-high pie from toppling over.

7 large (about 10-inch) flour tortillas

1 cup prepared tomato or pasta sauce

6 slices prosciutto (or deli-sliced turkey breast or ham)

1 small red onion, very thinly sliced

3 cups (two 6-ounce packages) shredded cheddar cheese

3 cups (two 6-ounce packages) shredded mozzarella cheese

7-ounce package prepared pesto

1 large red bell pepper, cored and very thinly sliced

3.8-ounce can sliced black olives

Heat the oven to 350°F. Coat a baking sheet with cooking spray.

Place 1 flour tortilla in the center of the baking sheet. Spoon a third of the tomato sauce evenly over the tortilla, then top with 2 slices of prosciutto and a third of the sliced onion.

Sprinkle a bit less than ½ cup of each cheese over the pizza. Place a second tortilla on top and gently press the tortilla to compress and flatten it. This helps the pizza stack evenly.

Spoon a third of the pesto over the tortilla, then top with a third each of the sliced pepper and black olives. Top with more cheese, then another tortilla, pressing gently again.

Repeat with remaining ingredients, alternating the fillings for a total of 6 layers (3 of each), gently pressing the stacked tortillas before adding each new layer.

Top with a final tortilla, a bit more tomato sauce or pesto and the remaining cheese.

Bake on the center rack for 35 minutes, checking frequently during the final 5 to 10 minutes to make sure the top doesn’t burn. If the top browns too quickly, tent it with foil.

Remove the pizza from the oven and let it stand for 5 minutes. Use a sharp knife to cut the pizza as you would a pie.

HOW LONG? 45 MINUTES (10 MINUTES ACTIVE)

HOW MUCH? 6 SERVINGS

Panko-Crusted Salmon Croquettes

Adding smoked salmon to the canned salmon deepens the savory flavors of