Ingredients

• 2 ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about 1 1/2 cups)
• 1 clove garlic, peeled and smashed
• 1 scallion (white and green parts), thinly sliced
• 3 tablespoons extra-virgin olive oil, plus additional for brushing
• 2 teaspoons red wine vinegar
• 2 teaspoons kosher salt, plus additional for seasoning
• Freshly ground black pepper
• 1/3 cup torn fresh basil
• 3 tablespoons roughly chopped fresh tarragon
• 3 tablespoons roughly chopped fresh flat-leaf parsley
• 4 chicken paillards, about 6 ounces each (see chef's note, below)

Directions

Notes

Paillards, a.k.a. scaloppini, are very thin pieces of meat or fish. They cook in a wink and are easy to make: Start with a boneless, skinless chicken breast. Place between two sheets of plastic wrap or waxed paper. Use a meat pounder or the bottom of a small, heavy skillet to pound to an even thickness of about 1/2 inch. You also can save yourself time by asking your butcher to do it for you.