maandag 25 november 2013

Chicken Paillard with Tomatoes, Fennel and Olives

Serves 4
1 cup diced seeded peeled tomatoes
¾ cup thinly sliced fennel
½ cup green olives, pitted and sliced
½ cup minced shallots
¼ cup pine nuts, toasted
¼ cup raisins, plumped in dry white wine
2 tablespoons capers
4 thyme sprigs, leaves removed
2 garlic cloves, minced
½ cup olive oil, divided
Fine sea salt and freshly ground black pepper
4 skinless boneless chicken breasts, butterflied and lightly pounded flat
3 tablespoons fresh basil chiffonade
2 tablespoons chopped fresh Italian parsley


Preheat the oven to 450°F.

Toss the tomatoes, fennel, green olives, shallots, pine nuts, raisins, capers, thyme leaves, and garlic in a mixing bowl. Drizzle most of the olive oil over the vegetables and season to taste with salt and pepper.

Season the chicken breasts on both sides with salt and pepper. Place the chicken in a single layer on a large baking dish. Cover the chicken with the tomato mixture and drizzle the remaining olive oil over and around the chicken. Bake for 15 to 20 minutes, or until the chicken is cooked through. Sprinkle the basil and parsley over the chicken and serve immediately.

Wine Pairing
Bourgogne Rouge, Nicolas Potel, Burgundy 2006 Château Carbonnieux, Pessac-Leognan, Bordeaux 2006
The trick with this recipe is to balance the acidity from the tomatoes. Choose expressive wines with some acidity but with balance and medium body.

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