Pan Roasted Chicken Breast Tartine
Sweet sundried tomato capers relish, baby arugula, cherry tomato, chipotle oil, micro greens
Recipe for 4 guests:
Chicken breast (boneless skinless or airline breast): 4 ea.
Vegetable oil to sear chicken: 1 tsp
O'Bread Bakery whole wheat bread: 4 slices
Baby arugula: 3 oz.
Cherry tomatoes medley: 1.5 cup (cut in halves or quarters depending on size)
Basil: ½ bunch
Blend olive oil/canola oil: ½ cup
Blanch basil in boiling salty water fast, shock in icy water, drain and squeeze excess water. Place oil in blender, add blanced basil, and blend for a short time to avoid oil warming up therefore turning oil dark greyish green. Place in container above ice, let it set till service
Chipotle pepper in adobo sauce: ¼ can
Extra virgin olive oil: ½ cup
Blend both ingredients together until pepper is all pureed. Place in thieve and let it pass through slowly
Sweet sundried tomato caper relish:
Sun dried tomato in olive oil: 1 cup
Sugar: 1 tsp.
Olive oil: ½ cup
Capers: ¼ cup
Basil: 5 leaves
Salt & pepper to taste
In a robot (Cuisinart), place sundried tomato, sugar and extra virgin olive oil. Blend together until reaching smooth texture. Add caper and basil leaves and pulse so the capers remain chunky and basil does not totally disappear. Check and adjust seasoning. Reserve until service.
Pan-sear chicken breast and finish cooking in oven. Toast O'Bread Bakery whole wheat slices under broiler, spread relish on bread, place baby arugula in top the spread. When chicken is fully cooked, slice it on the bias, place on top of arugula.
Plate up: Place tartine in center of the plate, lightly season cherry tomatoes with seas salt, sprinkle them on top of tartine. Garnish with micro green and drizzle with both oils. You can also add balsamic syrup drizzle to add acidity to the dish and color.