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Chicken Paillard with a Spring Onion Salad

Yields1 Serving

Tantillo Recipes

 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!

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