This recipe arrives on 26/11/2026
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Aioli Sauce
- 4 chicken breasts (about 600 g total)
- 5 tbsp Orco Aioli Sauce
- 300 g cherry tomatoes
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- Fresh or dried oregano
- Salt and black pepper
- A few fresh basil leaves
Don't cut into the chicken to check if it's done — you'd ruin the crust. Press it with a finger: if it springs back it's ready; if it feels soft, cook for another minute.
Take the chicken breasts out of the fridge at least half an hour before cooking. Pound them lightly with a meat mallet or the bottom of a pan until they're an even thickness of about 1.5 cm: this way they'll cook evenly without staying raw in the middle. Season with salt, pepper and a light drizzle of oil.
Heat a cast-iron pan or griddle over high heat until lightly smoking. Lay the breasts in and don't touch them for 4-5 minutes: they need to form a nice golden crust. Flip and cook for another 4 minutes, then turn off the heat and let rest, covered, for 2 minutes.
Meanwhile, in the same pan, add a drizzle of oil with the crushed garlic, add the whole cherry tomatoes and cook over high heat for 3-4 minutes, shaking the pan often. They should burst and release their juice, becoming soft but not falling apart. Add oregano and a pinch of salt.
Cut each breast into thick slices, arrange on the plate and spread a generous veil of Orco Aioli Sauce over the top. Pour the sizzling tomatoes with their juices alongside, and finish with fresh hand-torn basil.
