Chicken Paillard

Ingredients:

• 2, boneless skinless chicken breasts – each about 5 ounces
• il Fustino Arbequina EVOO
• kosher salt
• 3, medium tomatoes – peeled, cored and diced
• 1, shallot
• il Fustino Aged Balsamic
• 1, lemon
• Pomegranate Pickled Onions – to serve

Directions:

Cover each chicken breast in plastic wrap and pound out the meat lightly, until it has an even thickness throughout. Season with salt.

Heat enough EVOO in a saute pan to coat the bottom of the pan with a layer that is about 1/8 inch deep.

Heat over high heat.

Once oil is heated as chicken to pan and turn down the heat to medium high. Cook about 4 minutes each side until each side is browned.

For the sauce: Place the tomatoes and minced shallots in a small bowl, pour about 1/3 cup of EVOO over the top to soak the tomatoes. Sprinkle with salt. Add a drop of balsamic and the juice of half a lemon.

Stir gently to mix.

Serve chicken topped with the tomato sauce, a side of our pickled onions and a side salad.

Enjoy!