Name: Chicken Paillard with a Spring Onion Salad
Ingredients: 1 chicken breast, pounded thin; 1/2 cup Tantillo California Extra Virgin Olive Oil; 2 cloves garlic, minced; 1 pinch of basil; 1 pinch of oregano; 1/2 cup sweet anise, chopped; 1/2 cup spring onions, chopped; 1/4 cup red onions, diced; Juice of 1 honey tangerine; 2 Roma tomatoes; Salt and pepper to taste

Rating

1 chicken breast, pounded thin

1/2 cup Tantillo California Extra Virgin Olive Oil

2 cloves garlic, minced

1 pinch of basil

1 pinch of oregano

1/2 cup sweet anise, chopped

1/2 cup spring onions, chopped

1/4 cup red onions, diced

Juice of 1 honey tangerine

2 Roma tomatoes

Salt and pepper to taste

In a sauté pan, heat 1/4 cup Tantillo California Extra Virgin Olive Oil on medium high heat, add garlic for one minute.

Add chicken and sprinkle with basil and oregano. Cook for 2-3 minutes and turn over.

Cook 2-3 minutes or until chicken is cooked through.

Separately, mix sweet anise, red onions and tomatoes- set aside. In a small bowl, mix remaining Tantillo California Extra Virgin Olive Oil, honey tangerine juice, pinch of salt and pepper.

Whisk together until emulsified and pour over sweet anise, red onion and tomatoes.

Pat the cooked chicken on both sides with a paper towel to degrease.

Plate the chicken and lay the salad on top. Buon Appetito!

Ingredients