Chicken breast: I used boneless skinless breasts. I butterflied them and then pounded the thicker parts with a meat pounder to make the thickness even as well as sort of round in shape. I seasoned it salt and pepper.
Toppings: Place all the ingredients in a bowl; fennel (1/2 cups, sliced paper thin. I used a Japanese mandolin called "Benriner"), shallots (2 small, thinly sliced), garlic (one fat clove, finely chopped), caper (1 tbs, packed in oil), tomato (4 Campari, skinned and thinly sliced), pine nuts (2 tbs, dry roasted on a frying pan), fresh thyme (very small amount from our garden, finely chopped), green olives (10 small pitted and sliced) and raisins (2 tbs, plumped up by soaking in sake, the original recipe uses, more appropriately, white wine). Season with salt and pepper and good olive oil (few tbs) and mix.
Baking: I placed two chicken paillards in a 12 inch non-stick flying pan (or a large baking dish), put the toppings on, drizzled good olive oil over and around the paillards. I placed the pan in a convection oven (top rack) preheated to 450F for about 15-17 minutes or until the chicken is done.
I placed the paillard on the plate, spooned the pan juice over and drizzled good extra-virgin olive oil and garnished with finely chopped parsley and basil (very pitiful looking basil --the last of the season from our herb garden).