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Chicken Paillard with Tri-Olive Tapanade, Roast Sage Yams and Sauteed Garlic Spinach Recipe

Chicken Paillard with Tri-Olive Tapanade, Roast Sage Yams and Sauteed Garlic Spinach Recipe

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Chicken Paillard with Tri-Olive Tapanade, Roast Sage Yams and Sauteed Garlic Spinach

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Ingredients:

Serving

1/4 cup kalamata olives, pitted and rough chopped
1/4 cup lucques olives, pitted and roughly chopped
1/4 cup nicoise olives, pitted and roughly chopped
2 tsp chopped capers
1 small anchovy, finely chopped
1 tsp lemon zest
2 tsp fresh lemon juice
4 tbsp finely chopped garlic
11 tbsp olive oil
salt and freshly ground black pepper
1 large sweet yam, orange flesh preferred, peeled and small diced
3 tbsp unsalted butter, melted
1 tbsp brown sugar
2 medium sage leaves, finely chopped
4 chicken breasts, skin removed
3 cups packed baby spinach , triple washed and dried

Directions:

Preheat oven to 350 degrees F.
In a medium sized bowl combine the 3 varieties of olives (other olives may be substituted) in addition to the capers, anchovy, zest, 1 teaspoon lemon juice, 1 tablespoon garlic, and 6 tablespoons olive oil. Using a spoon, fold the ingredients together, adding pepper, to taste. Set aside to allow flavors to blend.
In a medium sized bowl combine the yam, butter, sugar, and sage leaves, mixing with a spoon. Spread evenly onto a small sheet pan and bake until lightly caramelized, 20 minutes. Remove from oven and set aside keeping warm.
Using 2 pieces of plastic wrap, sandwich 1 breast at a time and pound lightly with a mallet or meat tenderizer evenly until 1/4-inch thick. Repeat with the remaining pieces of chicken breast, and sprinkle 1 tablespoon oil over each. Season lightly with salt and pepper on both sides. In a large saute pan, over high heat, add 1 tablespoon oil. When hot add chicken breasts, 1 at a time, allowing them to caramelize before flipping. Cook until liquid runs clear from the breast, approximately 2 minutes per side being careful not to over cook. Repeat with remaining breasts, set aside keeping warm. Brush breasts with remaining lemon juice.
In a large saute pan over high heat, add 1 tablespoon oil. When hot add the remaining garlic and cook until fragrant, 10 seconds. Add spinach and toss to distribute garlic. Season lightly. When just wilted remove from the pan and set aside.
Plate 1 chicken breast, then top with spinach and the olive mixture. Serve with yams.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1147.69 Kcal (4805 kJ)
Calories from fat	747.96 Kcal
		% Daily Value*
Total Fat	83.11g	128%
Cholesterol	231.34mg	77%
Sodium	1379.32mg	57%
Potassium	1985.37mg	42%
Total Carbs	39.71g	13%
Sugars	15.01g	60%
Dietary Fiber	8.2g	33%
Protein	67.65g	135%
Vitamin C	99.4mg	166%
Vitamin A	0.1mg	4%
Iron	9.2mg	51%
Calcium	338.3mg	34%

Amount Per 100 g
Calories	215.84 Kcal (904 kJ)
Calories from fat	140.66 Kcal
		% Daily Value*
Total Fat	15.63g	128%
Cholesterol	43.51mg	77%
Sodium	259.4mg	57%
Potassium	373.37mg	42%
Total Carbs	7.47g	13%
Sugars	2.82g	60%
Dietary Fiber	1.54g	33%
Protein	12.72g	135%
Vitamin C	18.7mg	166%
Iron	1.7mg	51%
Calcium	63.6mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.