Chicken breast and tomato mille-feuille recipe

127 ratings Rate
  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 309 calories / serving
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Combine the olive oil, garlic and parsley in a mixing bowl and whisk until smooth.

Preheat the oven to 180°C.

Line a baking tray with nonstick baking paper and sprinkle the grated Parmesan onto it in roughly rounds, spaced apart. Bake for 2-3 minutes until just set but not coloured too much. Remove and allow to cool on the trays for a few minutes before carefully lifting onto a wire rack to cool and harden.

Heat a frying pan over a moderate heat until hot, then add half of the olive oil dressing and stir-fry the chicken for 4-5 minutes until just cooked with no pink showing. Remove from the heat and set to one side.

When you are ready to assemble the dish, sprinkle a few slices of red onion onto the base of serving plates.

Layer a Parmesan crisp, then top with spinach, rocket, cherry tomatoes and pieces of chicken, trying to alternate the ingredients of the mille-feuille as evenly as possible in a tower in the centre of the plates. Spoon over the remaining dressing and serve immediately. 

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  • Ingredients

  • 75ml olive oil
  • 2 large skinless chicken breasts, sliced
  • 2 cloves garlic, minced
  • 125g cherry tomatoes, halved
  • 75g spinach leaves
  • 25g rocket leaves
  • 2tbsp parsley leaves, roughly chopped
  • 1 red onion, finely sliced
  • 75g Parmesan, finely grated
  • salt
  • pepper
  • Energy 1285kj 309kcal 15%
  • Fat 21g 30%
  • Saturates 6g 30%
  • Sugars 3g 3%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 3.7g Protein 26.3g Fibre 2.1g


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