Chicken paillard with caper berries and roasted plum tomatoes

PT2H

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Ingredients

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Chicken paillard

Marinade

Plum tomatoes

1
Mix together all of the ingredients for the marinade in a bowl. Separate out 30ml to dress the salad at the end, the rest will be used for the chicken. Set aside in the fridge until needed
2
Take the butterflied chicken breasts and wrap each one in cling film. Use a large pan to lightly bash each breast so they flatten out slightly (like you would do for an escalope but not as severe)
3
Cover the breasts in the marinade and leave to marinate for as long as you like, preferably overnight
4
Preheat the oven to 90°C. Place the quartered plum tomatoes on a baking tray. Mix all the other ingredients in a bowl and cover the tomatoes. Cook the plum tomatoes for 2 hours
5
Once the tomatoes are ready, put a griddle pan over a medium heat and once scorching, drop in the marinated chicken breasts (if you're pan is not large enough to accomodate all 4 breasts, grill in batches of 2). Grill for 2-3 minutes on each side (alternatively you can cook on the barbecue which may take slightly longer)
6
Lay the breasts of chicken onto plates. Toss the rocket and basil in the marinade that was separated in step 1 and then layer on top of the chicken. Finish with the caper berries, black olives, Parmesan shavings, slow roasted tomatoes and a drizzling of balsamic round the edge
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