Chicken Paillards with Tomato, Basil and Roasted Corn Relish
Paillards are simply thick slices of meat, usually veal or beef, that are quickly grilled or sautéed. Here, chicken breasts are pounded into thin paillards.
- 3 tablespoons extra-virgin olive oil, divided
- 1½ cups fresh corn kernels
- 12 ounces cherry tomatoes, halved
- ¼ cup chopped green onions
- 3 tablespoons finely sliced fresh basil
- 4 large skinless boneless chicken breast halves, tenderloins removed
- 1½ tablespoons butter
- 1½ tablespoons extra-virgin olive oil
- 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 remaining 2 tablespoons oil, season with salt and pepper.
- For chicken: Using meat mallet or rolling pin, pound chicken between sheets of plastic wrap to ½-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 and top with relish.