Chicken Paillard / Eight Bar, Miami

The Chef Kam LosonskyThe Restaurant Eight Bar MiamiThe Dish Chicken Paillard Ingredients Chicken breast pounded to inch oz Green olives chopped oz Cherry tomatoes quartered oz Capers oz Anchovies minced ea Lemon juice oz Olive oil Marinade cups Olive oil cup roasted and peeled mini sweet peppers cup Thyme cup Rosemary cup Black pepper cup Lemon zest cup Dijon mustardEspelette to tasteSalt and pepper to taste Method of Preparation Marinade combine ingredients and marinade chicken breast overnight Sear chicken in well-oiled pan and lay flat Cook both sides until golden brown In a bowl make a salad with the tomato olives capers peppers and anchovies and dress with olive oil lemon juice and salt To Plate Transfer chicken to the plate Top with salad and serve with toasted slivered almonds Eight Bar Miami NE st Ave Miami FL -