The official name of this recipe, from Epicurious.com, is Chicken Paillards with Tomato, Basil and Roasted-Corn Relish. Too long a name for me. I will think of a decent name for it later. In the meantime, it’s Delish Chick.
The recipe calls for roasting fresh corn kernels in a 375 degree oven for 18 minutes. I didn’t bother. The house was hot enough and so was I. Because I had no fresh corn, I used canned white shoepeg corn, drained. I didn’t cook it at all. If you want to follow the recipe exactly, go ahead. I probably will try it someday. Let me tell you, it was very good without the extra step of roasting the corn. I wonder if I can get an energy credit for not using the oven. Somebody call Al Gore.
Simple in preparation, my variation is a perfect last minute entree for a busy day. It has meat and two vegetables in the main course. All that’s needed is a salad, fruit, bread or pasta of some kind, and you’re good to go. I fixed a quick tossed salad (just lettuce and dressing) and some rice and dinner was on the table in about 15 minutes.
Here’s the recipe for the chicken.
Delish Chick – Serves 4
3 T. olive oil, divided
1 1/2 c. fresh corn kernels
12 oz. cherry tomatoes, halved
1/4 c. chopped green onions
3 T. finely sliced fresh basil (I just rough chopped it)
4 skinless chicken breast halves, tenderloins removed, pounded evenly to about 1/2″ thickness
1 1/2 T. butter
1 1/2 T. olive oil
Salt and pepper
For relish: Preheat oven to 375 degrees. Brush rimmed baking sheet with 1 t. oil. Toss corn and 2 t. oil on the prepared sheet. Roast until the corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 T. oil; season with salt and pepper.
For chicken: Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in a heavy large skillet over medium-high heat. Add chicken to skillet and saute until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.