Eric Ripert’s Toaster-Oven Chicken Paillard
Though he is known for fish professionally, Ripert rarely makes it at home. This is an unexpected preparation, and a neat trick for making dinner without heating the oven. (If you don’t have a toaster oven, you can use a conventional oven at the same temperature and time, though it will take a big oven longer to preheat.)
Adapted from Nate Appleman. Recipe from "Smart Chefs Stay Slim: Lessons in Eating and Living from America's Best Chefs" by Allison Adato. Published by NAL, a member of Penguin Group (USA). c. 2012 Allison Adato
- 2 skinless, boneless chicken breasts, butterflied and lightly pounded flat
- 1 shallot, minced
- 1 clove garlic, minced
- 1/2 cup cherry tomatoes, cut in half
- 1 small fennel bulb, sliced thin
- 1/4 cup green olives, pitted and sliced
- 1 tablespoon capers
- 2 sprigs thyme
- 3 tablespoons olive oil
- 1/4 cup torn basil leaves
- Fine sea salt and freshly ground pepper
- Preheat toaster oven to 400°F.
- Season the chicken breasts on both sides with salt and pepper. Place the chicken in a baking dish.
- Combine in a mixing bowl the shallots, garlic, tomatoes, fennel, green olives, capers, and thyme leaves. Drizzle the olive oil over the vegetables and season to taste with salt and pepper.
- Cover the chicken with the tomato, fennel, and olive mixture and add a little more olive oil over and around. Bake the chicken paillard for 10 to 15 minutes until cooked through. Sprinkle the basil over the chicken and serve immediately.
Photo by Flickr user Artizone