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

Name: Chicken Paillards with Tomato, Basil, and Roasted-Corn Relish
Yield: 4 servings
Ingredients: 1 3 tablespoons extra-virgin olive oil, divided; 1 1 1/2 cups fresh corn kernels; 1 12 ounces cherry tomatoes, halved; 1 1/4 cup chopped green onions; 1 3 tablespoons finely sliced fresh basil; 1 4 large skinless boneless chicken breast halves, tenderloins removed; 1 All purpose flour; 1 1 1/2 tablespoons unsalted butter; 1 1 1/2 tablespoons extra-virgin olive oil

From the kitchen of Carly

Thin-pounded chicken breast gets a quick sear, then topped with charred corn, sweet tomatoes, and bright basil. It's elegant enough for company but simple enough for a weeknight, with all the flavor packed into that vibrant relish.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons extra-virgin olive oil, divided
11 1/2 cups fresh corn kernels
112 ounces cherry tomatoes, halved
11/4 cup chopped green onions
13 tablespoons finely sliced fresh basil
14 large skinless boneless chicken breast halves, tenderloins removed
1All purpose flour
11 1/2 tablespoons unsalted butter
11 1/2 tablespoons extra-virgin olive oil

Instructions

Preheat oven to 375°F. 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, green 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.