Chicken breast and tomato mille-feuille recipe

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  • 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. 

Read our latest blog: Cook up some love this Valentine's Day 

See more Chicken recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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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
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  • Energy 1286kj 309kcal 15%
  • Fat 21g 30%
  • Saturates 5.9g 30%
  • Sugars 2.9g 3%
  • Salt 0.8g 13%

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

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