This is one of our very favorite recipes. I tend to buy chicken cutlets and just pan-fry them. This is a super simple and insanely flavorful meal. This time around, I threw together a Cucumber Salad with Lime and Dill to go alongside, and served it on top of rice. Majorly delicious.
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.
Big Flavors Rating: 5 Stars