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
75 – 100g fresh mozzarella,
cut into thinnish rounds
Salt and Pepper to season
In This Recipe
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!