Chicken Paillards with Tomato, Basil, and Roasted-Corn Relish |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
What to drink: Pinot Noir or dry rosé. Ingredients:
3 tablespoons extra-virgin olive oil, divided |
1 1/2 cups fresh corn kernels |
12 ounces cherry tomatoes, halved |
1/4 cup chopped green onions |
3 tablespoons finely sliced fresh basil |
4 large skinless boneless chicken breast halves, tenderloins removed |
all purpose flour |
1 1/2 tablespoons unsalted butter |
1 1/2 tablespoons extra-virgin olive oil |
Directions:
1. For relish: Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
2. For chicken: Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.
|
|