Dill Chicken Paillards with Tomato-Dill Relish

Ingredients

• Dill

  Fresh

  ¼ cup sprigs or 2g

• Shallots

  Raw

  3 tbsp chopped or 30g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Salt

  Table

  1 ¼ tsp or 8g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Vinegar

  Distilled

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Finely chop dill and shallots. Cut cherry tomatoes into quarters.
2. Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas).
3. Pound chicken breasts 1/4 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.
4. 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.
5. Toss tomatoes with reserved dill mixture and 1/4 teaspoon each of salt and pepper.
6. Grill chicken, turning once, until just cooked through, 3 to 4 minutes total. Serve topped with relish.

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