Chicken Paillards With Tomato, Basil, And Roasted-Corn Relish
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups fresh corn kernels
- 12 ounces cherry tomatoes, halved
- 1/4 cup chopped green onions
- 3 tablespoons finely sliced fresh basil
- 4 large skinless boneless chicken breast halves, tenderloins removed
- All purpose flour
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons extra-virgin olive oil
- Preheat oven to 375u0b0F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
- Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and saute until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.
extravirgin olive oil, corn kernels, tomatoes, green onions, fresh basil, chicken breast halves, flour, unsalted butter, extravirgin olive oil
Taken from www.epicurious.com/recipes/food/views/chicken-paillards-with-tomato-basil-and-roasted-corn-relish-232560 (may not work)