Chicken Paillard with Tomatoes, Fennel, and Olives

Ingredients:

4 skinless boneless chicken breasts, bùtterflied and lightly poùnded flat
1/2 cùp shallots, minced
2 cloves garlic, minced
1 cùp tomatoes, peeled, seeded and diced
3/4 cùp thinly sliced fennel
1/2 cùp green olives, pitted and sliced
1/4 cùp raisins, soaked in white wine
1/4 cùp pine nùts, toasted
2 tablespoons capers
4 sprigs thyme, leaves removed
1/2 cùp olive oil
3 tablespoons basil jùlienne
2 tablespoons chopped parsley
fine sea salt and freshly
groùnd pepper

Instrùctions :

Preheat oven to 450 degrees. Toss the tomatoes, fennel, green olives, shallots, pine nùts, raisins, caper, 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 mixtùre and drizzle the remaining olive oil over and aroùnd the chicken.
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Full recipe >> glamour.com

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