Chicken Paillard - Tom Aikens

Ingredients

• 400ml olive oil
• 2 tbsps chopped rosemary
• 2 chopped thyme
• 12 basil leaves picked and scrunched
• 3 cloves or 3 tsp Finely chopped garlic
• 6g salt and 2g of fresh milled pepper
• Fine Zest and juice of 2 lemons
• 8 plum tomatoes cut in quarters
• 4 cloves garlic finely sliced
• 1 tsp chopped thyme
• 150ml olive oil
• 6g course sea salt maldon
• 12 turns milled black pepper
• 8g icing sugar
• 2 gem lettuce separated into leaves
• 120g rocket leaf
• 50g Shaved parmesan cheese
• 20 Picked basil leaves ripped
• 40 Pitted olives oil cured cut in half
• 20 Caper berries
• 2 finely chopped shallots