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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
1

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

2

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

3

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

4

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.

5

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

6

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

7

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