Chicken Paillards with Tomato and Olive Relish | Poultry Recipes | Weber Grills | Weber US
Keywords
- Weber
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Cooking tools:
- Grill
- Instant-read thermometer
- Meat tenderizer
- Pastry brush
- Plastic wrap
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Serving platter
- Plate
Ingredients
- 1 tablespoon ground fennel seed
- 1½ teaspoon kosher salt
- ½ teaspoon granulated garlic
- ½ teaspoon freshly ground black pepper
- 4 boneless, skinless chicken breast halves, about 6 ounces each
- Extra-virgin olive oil
- 1 medium tomato, cut into ¼-inch dice
- 2 celery heart ribs, cut into ¼-inch dice
- ½ cup/65 grams pitted kalamata olives, rinsed and coarsely chopped
- ½ cup/65 grams pitted green olives, rinsed and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced fresh thyme leaves or ½ teaspoon dried thyme leaves
- Kosher salt
- 1 lemon
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