Chicken paillard with caper berries and roasted plum tomatoes

by Tom Aikens
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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