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Dill Chicken Paillards with Tomato-Dill




Source of Recipe


Epicurious
Dill Chicken Paillards with Tomato-Dill Relish

http://www.epicurious.com/images/recipesmenus/2009/2009_september/354971_116.jpg

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

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Preparation

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.

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