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
32 basil leaves
3 tbsp of 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
550ml of olive oil
Fruit & Vegetables
7 garlic cloves, finely chopped
2 lemons, juice and zest only
8 plum tomatoes, cut into quarters