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RECIPE: Episode 9: Oil & Wine | Chicken Paillard with Tomatoes, Fennel and Olives
.jpg) Serves 4 The Chicken: 4 skinless boneless chicken breast, butterflied and lightly pounded flat ½ cup shallots, minced 2 cloves garlic, minced 1 cup tomatoes, peeled, seeded and diced ¾ cup fennel, sliced thin ½ cup green olives, pitted and sliced ¼ cup raisins, plumped in white wine ¼ cup pine nuts, toasted 2 tablespoons capers 4 sprigs thyme ½ cup olive oil 3 tablespoons basil chiffonade 2 tablespoons chopped parsley fine sea salt and freshly ground pepper Season the chicken breasts on both sides with salt and pepper. Place the chicken in a baking dish. Combine together in a mixing bowl, the shallotss, garlic, tomatoes, fennel, green olives, raisins, pine nuts, capers, and thyme leaves. Drizzle the olive oil over the vegetables and season to taste with salt and pepper. Cover the chicken with the tomato, fennel and olive mixture and add a little more olive oil over and around. Bake the chicken paillards in the oven for 15-20 minutes, until cooked through. Sprinkle the parsley and basil over the chicken and serve immediately. You must login or register to comment.  
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