Dill Chicken Paillards with Tomato-Dill Relish

By LaLaCooks

by Ian Knauer

100% would make it again

Chicken breasts are a terrific foundation for an easy-to-make dish that's sweet, salty, dilly, and—is this even a word?—grilly.

Read More http://www.epicurious.com/recipes/food/views/Dill-Chicken-Paillards-with-Tomato-Dill-Relish-354971#ixzz12KrBtKCZ

Ingredients

• 4 (6-ounces) skinless boneless chicken breast halves
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped dill
• 3 tablespoons finely chopped shallot
• 1 tablespoon grainy mustard
• 1 tablespoon white-wine vinegar
• 1 pintcherry tomatoes, quartered

Preparation

Step 1

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure
.

Pound chicken 1/4 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.

Whisk together oil, dill, shallot, mustard, and vinegar in a large bowl. Set aside 1/4 cup. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper, then add to dill mixture, turning to coat.

Toss tomatoes with reserved dill mixture and 1/4 teaspoon each of salt and pepper.

Grill chicken, turning once, until just cooked through, 3 to 4 minutes total. Serve topped with relish.

Cooks' note:
Chicken can be cooked in a hot grill pan over medium-high heat, turning once, 5 to 7 minutes total.