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Chicken paillard with caper berries and roasted plum tomatoes
Ingredients
Fresh Meat
- 4 chicken breasts, butterflied
Salad & Fresh Herbs
- 200g of rocket
- 20 basil leaves
- 2 tbsp of thyme, chopped
- 12 basil leaves, picked and scrunched
- 1 tsp thyme, chopped
Store Cupboard
- 20 caper berries
- 2 tbsp of rosemary, chopped
- 1 tsp salt
- 1 pinch of black pepper
- 1 tsp sea salt
- 1 tsp pepper
- 8g of icing sugar
Delicatessen
- 40g of black olives, cut in half
Cheese
- 50g of Parmesan shavings
Oils & Vinegars
- 20ml of balsamic vinegar
- 400ml of olive oil
- 150ml of olive oil
Fruit & Vegetables
- 3 garlic cloves, finely chopped
- 2 lemons, juice and zest only
- 8 plum tomatoes, cut into quarters
- 4 garlic cloves, finely sliced
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