Dill Chicken Paillards with Tomato-Dill Relish
['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']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.