Chicken Paillards with Tomato Basil and Roasted Corn Relish

Chicken Paillards with Tomato Basil and Roasted Corn Relish
Chicken Paillards with Tomato Basil and Roasted Corn Relish

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    TBS EVOO

  • 1 1/2

    cups fresh corn kernels

  • 12

    ounces cherry tomatoes halved

  • 1/4

    cup chopped green onions

  • 3

    TBS fresh basil

  • 4

    large skinless boneless chick breast, tenderloin removed

  • Flour, all purpose

Directions

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. 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.

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