While watching the Home Depot College Football Awards tonight on ESPN – Kellen Moore, BSU was nominated for the Davey O’Brian Award for Outstanding Quarterback and the Maxwell Award for All Around Player and the Heisman Award coming up later this week (I didn’t see any Ohio school or player nominated for any of these awards), Robin wanted to make this Chicken Paillard with Tomatoes, Fennel and Olives. Enjoy and let us know if you make this.
Source: Lynne Rossetto Kasper
Notes: To check doneness, press your finger into the chicken breast. If it’s firm, it is done. Let the chicken rest about 10 minutes before serving. Leftovers are dynamite over greens, or broccoli, or pasta, or couscous.
“Paillard” is essentially French for cutlet. Pounding meat flat tenderizes it so it cooks faster. Butterfly the breasts by slicing them almost completely in half horizontally and opening them up like a book. Then put them between 2 sheets of plastic wrap and pound flat using the bottom of a heavy pot.
1 c Peeled Tomatoes, diced and seeded
¾ c Fennel, thin sliced
½ c Green Olives, pitted and sliced
½ c Shallots, minced
¼ c Pine Nuts, toasted
¼ c Raisins, plumped in dry white wine
2 T Capers, rinsed
4 Thyme sprigs, leaves removed
2 Garlic cloves, minced
½ c Olive Oil, divided
Fine sea salt and freshly ground Black Pepper
4 Chicken Breasts, skinless and boneless. Butterflied and lightly pounded flat
3 T Basil, fresh and chiffonade
2 T Italian Parsley, fresh and chopped
Preheat the oven to 450°F.
Toss the tomatoes, fennel, green olives, shallots, pine nuts, raisins, capers, thyme leaves and garlic in a mixing bowl. Drizzle most of the olive oil over the vegetables and season to taste with salt and pepper.
Season the chicken breasts on both sides with salt and pepper. Place the chicken in a single layer on a large baking dish. Cover the chicken with the tomato mixture and drizzle the remaining olive oil over and around the chicken. Bake for 15 to 20 minutes, or until the chicken is cooked through. Sprinkle the basil and parsley over the chicken and serve immediately.” (Lynne Rossetto Kasper, http://splendidtable.publicradio.org/newsletter)
We added the Roasted Yellow Squash, Roasted Brussels Sprouts and the Beets and String Bean Medley. They added so much to the dinner. This was one very delicious dinner.
Earlier in the day we made Latkes, but not as good as we had the other day. We adjusted the recipe and added fresh apple to the latkes before cooking. Different. Also, we didn’t have any apple sauce, but we did have Pear Apple Butter.