I found this recipe on the Epicurious app on my iPod. I thought it looked easy and tasty, and O…M…G it turned out phenomenal! It was perfect for a weeknight meal – I bought chicken cutlets so that I wouldn’t have to defrost and pound out the chicken I had at home. It doesn’t have to marinade – you just turn the chicken in the herb mixture and it grills up really fast. The relish on top was perfect with it. Tangy from the tomatoes and full of vibrant dill flavor. YUM! The leftovers (if there are any!) go great on top of a simple salad of arugula and feta cheese crumbles. This one will definitely be repeated over and over in my kitchen!
Dill Chicken Paillards with Tomato-Dill Relish
Gourmet September 2009
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 pint cherry 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.
Cooks’ note: Chicken can be cooked in a hot grill pan over medium-high heat, turning once, 5 to 7 minutes total.
MacGourmet Rating: 5 Stars