Chicken Paillards with Tomato, Basil, and Roasted-Corn Relish

Chicken Paillards with Tomato, Basil, and Roasted-Corn Relish
Photo by Tina Rupp

Ingredients

  • 4 large skinless boneless chicken breast halves, tenderloins removed
  • 12 ounces cherry tomatoes
  • 3 tablespoons fresh basil
  • 1 ½ tablespoons unsalted butter
  • 1 ½ cups fresh corn kernels
  • 1 ½ tablespoons extra-virgin olive oil
  • ¼ cup green onions
  • + 2 more ingredients
    • All purpose flour
    • 3 tablespoons extra-virgin olive oil

Preheat oven to 375°F. 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 pep...

View full recipe at Epicurious

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