Dill Chicken Paillards with Tomato-Dill Relish
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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
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
