Chicken Paillard With Tomatoes, Fennel And Olives

• 4 skinless boneless chicken
• breasts, butterflied and lightly
• pounded flat
• 1/2 cup shallots, minced
• 2 cloves garlic, minced
• 1 cup tomatoes, peeled, seeded
• and diced
• 3/4 cup thinly sliced fennel
• 1/2 cup green olives, pitted and
• sliced
• 1/4 cup raisins, soaked in white
• wine
• 1/4 cup pine nuts, toasted
• 2 tablespoons capers
• 4 sprigs thyme, leaves removed
• 1/2 cup olive oil
• 3 tablespoons basil julienne
• 2 tablespoons chopped parsley
• ground pepper

1. Preheat oven to 450u0b0 F.
2. Season the chicken breasts on both sides with salt and pepper. Place the chicken in a lightly greased baking dish.
3. 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.
4. 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

chicken, flat, shallots, garlic, tomatoes, fennel, green olives, ubc, wine, ubc, capers, thyme, olive oil, basil julienne, parsley, ground pepper

Taken from www.epicurious.com/recipes/member/views/chicken-paillard-with-tomatoes-fennel-and-olives-51987801 (may not work)