Recetas
Recetas altas en proteínas
Chicken Paillards with Tomato, Basil, and Roasted-Corn Relish

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

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

These chicken paillards with roasted corn and tomato relish offer a vibrant, fresh take on a classic high-protein dinner. By gently flattening the chicken breasts, you ensure they cook quickly and evenly in the frying pan, resulting in a succulent texture that pairs beautifully with the charred sweetness of the corn. The addition of fresh basil and cherry tomatoes brings a Mediterranean flair to the dish, making it a bright and colourful choice for any evening of the week.

Ideal for those seeking a nutritious, low-carbohydrate meal, this recipe focuses on simple, high-quality ingredients that provide plenty of flavour without the need for heavy sauces. The relish can be prepared slightly in advance, allowing the flavours to meld while you finish the chicken. Serve it alongside a crisp green salad or some steamed seasonal greens for a light yet satisfying homemade lunch or supper.

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

45ml de aceite de oliva virgen extra, dividido
350ml fresh corn kernels
350g de tomates cherry, partidos por la mitad
40g chopped spring onions
3 tablespoons finely sliced fresh basil
4 large skinless boneless chicken breast halves, tenderloins removed
Harina común
1 1/2 cucharadas de mantequilla sin sal
1 1/2 cucharadas de aceite de oliva virgen extra

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.