For the relish
3 tablespoons of extra virgin olive oil
1 1/2 cups of fresh corn kernels, husked and silked
1 tablespoon of coriander powder
300g of cherry tomatoes, halved
1/4 cup of chopped scallions
3 tablespoons of torn fresh parsley leaves
1/2 teaspoon of hot paprika
Salt and black pepper to taste
For the chicken
2 boneless, skinless chicken breasts, cut in half
Salt and black pepper to taste
2 tablespoons of fresh thyme leaves
1/4 cup of all-purpose flour
1 1/2 tablespoons of extra virgin olive oil
Thyme sprigs for garnish
For the relish
3 tablespoons of extra virgin olive oil
1 1/2 cups of fresh corn kernels, husked and silked
1 tablespoon of coriander powder
300g of cherry tomatoes, halved
1/4 cup of chopped scallions
3 tablespoons of torn fresh parsley leaves
1/2 teaspoon of hot paprika
Salt and black pepper to taste
For the chicken
2 boneless, skinless chicken breasts, cut in half
Salt and black pepper to taste
2 tablespoons of fresh thyme leaves
1/4 cup of all-purpose flour
1 1/2 tablespoons of extra virgin olive oil
Thyme sprigs for garnish
Prepare the Relish
Brush a baking dish with 1 tablespoon of olive oil
In a bowl, mix together corn, 2 tablespoons of olive oil, and coriander powder
Transfer to the baking dish and bake in a moderate oven (180°C), preheated, for 20 minutes or until lightly browned
Transfer to a large bowl and combine with cherry tomatoes, scallions, parsley, paprika, and remaining olive oil
Mix well and season with salt and pepper
Prepare the Chicken
Season the chicken breast with salt, black pepper, and thyme
Dredge in flour and lightly pat off excess
In a skillet, heat the olive oil over medium heat and cook the chicken breast for 5 minutes on each side or until cooked through and golden brown
Garnish with thyme and serve with relish
Serves 4 portions.
