Chef Pat’s Pan-Roasted Chicken with Fresh Corn Relish

| 06/16/2010|
For Chicken:
4 skinless, boneless chicken breasts
Olive Tap Extra Virgin Olive Oil
Salt and pepper

For Tomatoes:
8 Roma tomatoes, tops removed, quartered
3/4 cup Olive Tap Extra Virgin Olive Oil
1 tbsp. salt
2 tbsp. basil from The Olive Tap Spice Locker
1/2 tbsp. pepper

For Garlic Confit:
1 bulb of fresh garlic, peeled and with stem end removed
Olive Tap Basil Olive Oil, enough to cover all of the garlic cloves

For Relish:
Tomatoes you prepared earlier, diced (for relish)
3 ears of Sweet Corn (for relish)
Olive Tap Basil Olive Oil (for relish)
Garlic confit, freshly chopped
Salt and pepper
2 tbsp. basil, minced

For Chicken: Preheat the oven to 375 degrees. Heat a sauté pan over a medium-high heat. Season both sides of the chicken breasts with salt and pepper. Sear the breasts until golden brown on both sides. Place the breasts in an oven safe pan and finish the chicken in the oven. Roast in the oven for about 6 to 8 minutes or until the internal temperature reaches 160 degrees. Once the chicken is done allow to rest on a cutting board for about 5 minutes.
For Tomatoes: Once the tomatoes are quartered, combine the tomatoes, 3/4 cup olive oil, basil, salt, and pepper and allow them to marinate for about 30 minutes at room temperature. Preheat the oven to 250 degrees. Saving the marinating liquid, remove the sliced tomatoes and lay on a wire baking rack placed inside a sheet pan. Dry the tomatoes in the oven for 2 to 4 hours or until they are dehydrated. Once the tomatoes are dehydrated, remove from the oven and place back into marinating liquid. Place in the fridge in an airtight container.
For Garlic Confit: In a small saucepan with high sides, heat the garlic and olive oil together. Keep the heat at the lowest setting; cook for one to two hours or until the garlic cloves are browned and mash easily. Pour entire contents of the saucepan into a sealable container. Allow to cool until the oil is solidified.
For Relish: Remove the corn kernels from the cob. Heat in a sauté pan. Whisk the basil oil and fresh corn and cook for about one minute. Add the tomatoes and garlic to the pan. Cook until heated through. Season with salt and pepper.
On the plates: Slice the chicken breasts into strips. Top with the warm relish and finish with the minced fresh basil
Serves four people.

Buon appetito,
Pat & Mario

Courtesy of Pat McCoy and Fuller’s Second Floor