Chicken Paillards with Tomato, Basil, and Roasted-Corn Relish
Tender chicken breast paillards topped with a fresh summer relish of roasted corn, cherry tomatoes, and basil. This light and flavorful dish combines pan-seared chicken with a colorful vegetable medley.
Ingredients
- •3 tablespoons extra-virgin olive oil
- •1½ cups fresh corn kernels
- •12 ounces cherry tomatoes
- •¼ cup green onions
- •3 tablespoons fresh basil
- •4 pieces skinless boneless chicken breast halves
- •½ cup all purpose flour
- •1½ tablespoons unsalted butter
- •1½ tablespoons extra-virgin olive oil
Cooking Instructions
- 1.
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.
18 min
- 2.
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.
15 min
