The inspiration for this chicken paillard recipe came after a visit to the olive orchards of Castello di Fonterutoli in Chianti, Italy. Topped with tomatoes and herbs, fennel, pine nuts and capers, it is reflective of the kinds of ingredients commonly found in that region of Italy.
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.
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