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

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

• 45ml extra-virgin olive oil, divided

• 350ml fresh corn kernels

• 350g cherry tomatoes, halved

• 40g chopped spring onions

• 3 tablespoons finely sliced fresh basil

• 4 large skinless boneless chicken breast halves, tenderloins removed

• Plain flour

• 1 1/2 tablespoons unsalted butter

• 1 1/2 tablespoons extra-virgin olive oil

How to make Chicken Paillards with Tomato, Basil, and Roasted-Corn Relish

Preheat oven to 191°C. 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, spring 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 sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.