Chicken caprese millefeuille

Chicken second courses

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. <br /> <br />Then I thought of incorporating some Caprese ingredients of Italia -green basil, white mozzarella and red tomatoes aka pomodori.