Dill Chicken Paillards with Tomato-Dill Relish
Tender pounded chicken breasts marinated in a fresh dill and mustard sauce, grilled to perfection and topped with a vibrant cherry tomato-dill relish. A light and flavorful dish that's perfect for summer grilling.
Ingredients
- •4 piece skinless boneless chicken breast halves
- •¼ cup extra-virgin olive oil
- •¼ cup chopped dill
- •3 tablespoons finely chopped shallot
- •1 tablespoon grainy mustard
- •1 tablespoon white-wine vinegar
- •1 pint cherry tomatoes
- •quartered
Cooking Instructions
- 1.
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .
10 min
- 2.
Pound chicken 1/4 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.
5 min
- 3.
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.
5 min
- 4.
Toss tomatoes with reserved dill mixture and 1/4 teaspoon each of salt and pepper.
2 min
- 5.
Grill chicken, turning once, until just cooked through, 3 to 4 minutes total. Serve topped with relish.
4 min
