Chicken Paillard Recipe With Roasted Tomatoes

Chicken paillard is a wonderful dish to try at home, and this version from Tom Aikens is among the best. Pounded thin, the chicken breasts will cook evenly and quickly, making a great dinner. Marinating the meat overnight will ensure the chicken breasts are full of flavour, which will pair well with the punchy rocket, tasty tomatoes and salty capers.

Ingredients

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Chicken paillard

4 chicken breasts, butterflied
200g of rocket
20 basil leaves
20 caper berries
40g of black olives, cut in half
50g of Parmesan shavings
20ml of balsamic vinegar

Marinade

400ml of olive oil
2 tbsp of rosemary, chopped
2 tbsp of thyme, chopped
12 basil leaves, picked and scrunched
3 garlic cloves, finely chopped
1 tsp salt
1 pinch of black pepper
2 lemons, juice and zest only

Plum tomatoes

8 plum tomatoes, cut into quarters
4 garlic cloves, finely sliced
1 tsp thyme, chopped
150ml of olive oil
1 tsp sea salt
1 tsp pepper
8g of icing sugar

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Mix together all of the ingredients for the marinade in a bowl. Separate out 30ml to dress the salad at the end, the rest will be used for the chicken. Set aside in the fridge until needed

400ml of olive oil
2 tbsp of rosemary
2 tbsp of thyme
12 basil leaves
3 garlic cloves
1 tsp salt
1 pinch of black pepper
2 lemons

Take the butterflied chicken breasts and wrap each one in cling film. Use a large pan to lightly bash each breast so they flatten out slightly (like you would do for an escalope but not as severe)

4 chicken breasts

Cover the breasts in the marinade and leave to marinate for as long as you like, preferably overnight

Preheat the oven to 90°C. Place the quartered plum tomatoes on a baking tray. Mix all the other ingredients in a bowl and cover the tomatoes. Cook the plum tomatoes for 2 hours

8 plum tomatoes
4 garlic cloves
1 tsp thyme
150ml of olive oil
1 tsp sea salt
1 tsp pepper
8g of icing sugar

Once the tomatoes are ready, put a griddle pan over a medium heat and once scorching, drop in the marinated chicken breasts (if you're pan is not large enough to accomodate all 4 breasts, grill in batches of 2). Grill for 2-3 minutes on each side (alternatively you can cook on the barbecue which may take slightly longer)

Lay the breasts of chicken onto plates. Toss the rocket and basil in the marinade that was separated in step 1 and then layer on top of the chicken. Finish with the caper berries, black olives, Parmesan shavings, slow roasted tomatoes and a drizzling of balsamic round the edge

200g of rocket
20 basil leaves
20 caper berries
40g of black olives
50g of Parmesan shavings
20ml of balsamic vinegar

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Tom Aikens

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

Chicken paillard with caper berries and roasted plum tomatoes

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