Author Notes
For a while now, I’ve been considering making a millefeuille – a kind of stacked tower of ingredients. I guess I’d put it off because of my fear of all things complicated with french names – bain marie, tarte tatin….and all the rest. However, I was feeling very confident that success was close by and feeling the need to apprehend it, I got about a-thinking and decided that a chicken version would do. That was one part.
Then I thought of incorporating some Caprese ingredients of Italia -green basil, white mozzarella and red tomatoes aka pomodori. —Kitchen Butterfly
Ingredients
-
2
chicken breasts, fresh or thawed if frozen
-
2-3
Tablespoons of Pesto
-
12
Large or 24 smaller Basil leaves
-
16 oven-dried tomato halves
(or partly sun-dried tomatoes)
-
75 – 100g fresh mozzarella,
cut into thinnish rounds
-
Salt and Pepper to season
Directions
-
Prepare the chicken breast by removing the little trailing piece on the underside of the breast (usually a long strip of chicken meat hanging loosely). Slice breast lengthways into 3 slices and season
-
Heat up a grill pan and when hot, grease the pan with oil.
-
Place chicken and fry on both sides – 3 to 4 minutes on each side, till cooked. Remove from pan and let rest for a couple of minutes. Then set about layering . Best to do this on to your serving plate or dish.
-
Place one cooked chicken slice on a plate and butter with pesto
-
Place a couple of mozzarella rounds on top and layer with basil leaves and the roasted tomatoes. Repeat layer on top till a second stack is complete.
-
Finish off each breast in this manner. Serve as you like…glass of white, some pasta on the side, green salad….
-
Note: You could make a fish caprese millefeuile – all you need: cooked fish fillets – tilapia and seabass would be my top options. I think skinless would be great but…. Also, you could use slivers of smoked salmon in place of the chicken.
To make a vegetable caprese millefeuile, grill or fry slices of aubergines or courgettes and then layer. You could also try the traditional tomato and my thoughts are that roasted/pan fried pumpkin slices would be delish!
See what other Food52ers are saying.