Tony’s Table With Stephanie: Chicken Paillard
1 Chicken Breast
1/2 c. Anise (chopped)
1/2 c. Spring Onions (chopped)
1/4 c. Red Onions (diced)
Juice from 1 Honey Tangerine
1/2 c. Extra Virgin Olive Oil
2 Roma Tomatoes (chopped)
2 Garlic Cloves (minced)
Pinch of Basil
Pinch of Oregano
Salt and pepper to taste
Sauté chicken breast in ¼ cup extra virgin olive oil, garlic, basil, and oregano
Cook on both sides for 2-3 minutes on medium high heat
Separately, mix anise, red onions, and tomatoes
In a small bowl mix remaining 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.
To prepare, degrease the chicken by gently patting a paper towel on both sides, and lay salad on top.
(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)
For more tips on honey tangerines and other bites, please check out Stephanie Tantillo’s website here.