Chicken caprese millefeuille

October 26, 2009
0 Ratings
  • Serves 2
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

What You'll Need
  • 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
  1. 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
  2. Heat up a grill pan and when hot, grease the pan with oil.
  3. 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.
  4. Place one cooked chicken slice on a plate and butter with pesto
  5. 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.
  6. Finish off each breast in this manner. Serve as you like…glass of white, some pasta on the side, green salad….
  7. 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!

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I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

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