Chicken Caprese Millefeuille

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   ["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.

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   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!"]

* Per serving · 4 servings · Values may vary.

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