INGREDIENTS

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MARINADE FOR THE CHICKEN AND DRESSING FOR THE SALAD

400ml olive oil
2 tbsps chopped rosemary
2 chopped thyme
12 basil leaves picked and scrunched
3 cloves or 3 tsp Finely chopped garlic
6g salt and 2g of fresh milled pepper
Fine Zest and juice of 2 lemons

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CARROT PUREE WITH STAR ANISE

8 plum tomatoes cut in quarters
4 cloves garlic finely sliced
1 tsp chopped thyme
150ml olive oil
6g course sea salt maldon
12 turns milled black pepper
8g icing sugar

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ASSEMBLY

2 gem lettuce separated into leaves
120g rocket leaf
50g Shaved parmesan cheese
20 Picked basil leaves ripped
40 Pitted olives oil cured cut in half
20 Caper berries
2 finely chopped shallots

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Serves Four

Chicken Paillard

With caper berries roast plum tomato

METHOD

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MARINADE FOR THE CHICKEN AND DRESSING FOR THE SALAD

Place all the above into the blender and blend for 30 secs, then tip ¾ of this into a tray to marinade the chicken in for a min of 2-12 hours, keep the rest for the dressing for the salad.

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OVEN ROAST PLUM TOMS

Cut the plum tomatoes in four and place them on a tray mix all the other ingredients in a bowl and place this over the tomatoes and cook for 2 hrs until lightly confied at 90c. Heat a grill pan on a medium heat and remove the breasts from the marinade, brush off any of the herbs and season the chicken breasts and place onto the grill, these will take approx 2-3 minutes to cook each side.

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ASSEMBLY

Open the chicken breast by inserting a knife by the length of the breast and cut along to the middle, then open up the breasts so they are butterflied. Then fold a double sheet of cling film over the table and place the chicken onto it. Fold the other half over the top and lightly bash the breast with a pan or cutlet bat till it flattens out to ½ cm and place into the marinade.

Season the battered out chicken breasts onto a very hot grill and cook them each side for 3-5 mins so they are all nicely caramelized, keeping them nice and moist. Let them rest for 5 mins, them you can slice them very thinly at an angle. Remove the outer leaves of the gem lettuce and cut the gem lettuce leaves into ½ then each half into four to six pieces depending on the size of the lettuce. Toss the lettuce, rocket into the olive oil marinade with the basil leaves, tomatoes, olives, caper berries, finely chopped shallots and shaved parmesan cheese. Place the chicken breast  onto the plate in a round shape so they are over lapping each other, then place the salad in the middle of the chicken, drizzle some old balsamic vinegar around in a thin circle and serve.

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