Combine the olive oil, garlic and parsley in a mixing bowl and whisk until smooth.
Pre-heat the oven to 180º C.
Line a baking tray with parchment 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. 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.
I have cooked this
0