Ingredients
4 skinless boneless chicken
breasts, butterflied and lightly
pounded flat
½ cup shallots, minced
2 cloves garlic, minced
1 cup tomatoes, peeled, seeded
and diced
¾ cup thinly sliced fennel
½ cup green olives, pitted and
sliced
¼ cup raisins, soaked in white
wine
¼ cup pine nuts, toasted
2 tablespoons capers
4 sprigs thyme, leaves removed
½ cup olive oil
3 tablespoons basil julienne
2 tablespoons chopped parsley
fine sea salt and freshly
ground pepper
Preparation
Preheat oven to 450° F.
Season the chicken breasts on both sides with salt and pepper. Place the chicken in a lightly greased baking dish.
Combine together in a mixing bowl the shallots, garlic, tomatoes, fennel, green olives, raisins, pine nuts, capers, and thyme leaves. Drizzle the olive oil over the vegetables and season to taste with salt and pepper.
Cover the chicken with the tomato, fennel and olive mixture and drizzle a little more olive oil over and around the paillards. Bake the chicken in the oven for 15-20 minutes, until cooked through. Sprinkle the parsley and basil over the paillards and serve immediately
