by Kitchen Butterfly
View
my 200 recipes »
Kitchen Butterfly's Notes:
Expand2 chicken breasts, fresh or thawed if frozen Ask a question about this ingredient
2-3 Tablespoons of Pesto Ask a question about this ingredient
12 Large or 24 smaller Basil leaves Ask a question about this ingredient
16 oven-dried tomato halves (or partly sun-dried tomatoes) Ask a question about this ingredient
75 – 100g Fresh Mozzarella, cut into thinnish rounds Ask a question about this ingredient
Salt and Pepper to season Ask a question about this ingredient
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
Ask a question about this stepHeat up a grill pan and when hot, grease the pan with oil.
Ask a question about this stepPlace 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.
Ask a question about this stepPlace one cooked chicken slice on a plate and butter with pesto
Ask a question about this stepPlace 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.
Ask a question about this stepFinish off each breast in this manner. Serve as you like…glass of white, some pasta on the side, green salad….
Ask a question about this stepNote: 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!
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
