Dill Chicken Paillards with Tomato-Dill Relish

From the kitchen of Carly

Thin-pounded chicken breasts hit the grill fast, soaking up a bright dill vinaigrette. The real payoff comes from the tomato-dill relish, chunky with shallots and grainy mustard, turning a simple grilled chicken into something you'll actually crave.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 (6-ounces) skinless boneless chicken breast halves
  • 11/4 cup extra-virgin olive oil
  • 11/4 cup chopped dill
  • 13 tablespoons finely chopped shallot
  • 11 tablespoon grainy mustard
  • 11 tablespoon white-wine vinegar
  • 11 pintcherry tomatoes
  • 1quartered

Instructions

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

  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.

  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.

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

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