Layered Chicken, Chevre and Egg Napoleon with Tomato Coulis - Stemmler Meats

Ingredients

• 1 tablespoon butter
• 1 shallot, thinly sliced
• 2 ounces port
• 1 large kale leaf, de-ribbed
• 4 whole eggs
• sea salt and freshly ground black pepper
• 1/2 cup tomato/roasted red pepper sauce
• 1/4 cup flour
• 1/4 cup olive tapenade
• 1 cup Stemmler’s Roasted Chicken Breast or Thigh, sliced or shredded
• 1/4 cup local goat cheese
• 1 tablespoon fresh basil, chopped