Crispy chicken and guacamole mille-feuille

Ingredients

For the filo layers

• 36 filo circles
• 40 g clarified butter
• 10 g poppy seeds

For the guacamole

• 2 medium avocados
• 1 medium tomato (120 g)
• 1 small green onion (15 g)
• 1/2 garlic clove (2 g)
• 1/4 teaspoon fine salt
• 1/8 teaspoon ground pepper
• 1/4 teaspoon chopped chili pepper

For the filling

• 15 ml olive oil
• 1 medium onion (150 g)
• 1/2 red pepper (75 g)
• 1/2 yellow pepper (75 g)
• 1/2 green pepper (75 g)
• 400 g chicken breast
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground pepper

Preparation

1. Preheat the oven to 180°C. Cut 36 circles from the filo sheets, brush them with clarified butter and sprinkle with poppy seeds. Bake for 3 minutes, until golden and crisp. 2. Peel and seed the tomato, then chop it finely. Put the avocado, tomato, finely chopped green onion, grated garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper and chili pepper in a blender. Blend in a few pulses, for 2 minutes total. 3. Dice the onion and peppers, then cut the chicken breast into cubes about 1.5 cm across. Heat the oil in a nonstick pan and cook the onion and peppers for 5 minutes, until softened and lightly browned. Add the chicken, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for 8 minutes, stirring, until the meat is no longer pink inside. 4. For each serving, stack 3 filo circles, spread on a thin layer of guacamole and top with some of the chicken and pepper mixture. Add 3 more circles and repeat the filling layer. Finish with 3 filo circles and serve immediately.