Josh Capon's Chicken Paillard

Aired April 17, 2013

Serves 4
4 boneless chicken breasts, pounded thin
Olive oil
Salt and pepper
1 lemon
For the Corn Salad:
1/4 cup olive oil
1 shaved red onion
2 cloves garlic, minced
4 ears of corn, shucked and cut off the cob
1 pint cherry tomato, halved
1 tablespoon butter
Juice of 1 lemon
1/2 cup chopped basil
Salt and pepper

Preheat grill. Rub chicken with olive oil and season with salt and pepper. Grill chicken for 3-4 minutes until done.

Slice lemon in half and place cut side down on the grill until marked.

In a skillet over medium-high heat, saut onions and garlic in olive oil. Add corn and tomatoes and cook about a minute or until tender. Toss with butter, lemon juice and basil, and season with salt and pepper.

Place corn salad on the plate and top with chicken.

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