Description
From simple ingredients, with a little imagination you can cook restaurant dish. Such as this snack layered Mille-feuille in Italian style with juicy chicken, eggplant grilled and pesto sauce. Baubles in front of girlfriends or treat yourself and a loved one! Very juicy, elegant and dieting.
Ingredients
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Eggplant
2 piece
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Tomato
2 piece
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Chicken fillet
1 piece
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Seasoning
1 piece
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Pesto
2 Tbsp
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Olive oil
1 Tbsp
Cooking
So, we begin to conjure. Chicken fillet repel to a thickness of 1-2 cm For cooking will use special leaves for frying chicken (MAGGI on the second tender chicken breast in Italian). Unfold the paper with seasoning, place on one half of chicken
Cover with other half, press it with your palm
For frying do not need to use oil. These sheets allow you to cook chicken without using oil. Just heat the pan, put it on a fillet in the roasting sheet and cook on medium heat for 7 minutes on each side. Paper remove.
Ready fillet cut into thin slices, keep in a warm place
The eggplant cut off the ends from both sides, slice into thin slices along. Lightly drizzle with olive oil
Cook on the grill pan on both sides until the appearance of the characteristic bands
Tomatoes cut into thin slices
Begin to assemble the millefeuille. This is a warm snack, so the eggplant and the chicken needs to be warm (or hot) Lay out layers of slice eggplant, tomato and chicken, pouring the water from the pesto sauce.
One chicken is enough for two milfay. Pour them on top of the pesto sauce and serve. A glass of wine will be very useful
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