Chicken with Tomato-Dill Relish

Meghan made this Bon Appetit recipe last year and it was so good that I'd been thinking about it ever since. Epicurious calls it "dill chicken paillards with tomato-dill relish" ... apparently paillards are any kind of meat that is pounded thinly (or if you're a cheater like I am, bought thin) and cooked quickly.

I went home this past week to my parents' house on Long Island and decided to take advantage of their grill! Despite the awesomeness of having a grill to make this chicken on, I made it again last night on the stove and it was still pretty darn good. It felt so healthy that I had to immediately go out and eat some ice cream afterward. Van Leeuwen in Greenpoint has a mean pistachio ice cream, by the way.

My dad thought the chicken sauce was a little too mustardy, but everyone else seemed to like it as is. If you don't love mustard, you could always cut it down a bit. We didn't have any grainy mustard at home, but the smooth Dijon mustard worked fine as well.

The measurements for the sauce in the original recipe are a little skimpy, so I tripled it when making this for me and both my parents, and doubled it last night when making it for 2 people total. However, I did not triple/double the amount of cherry tomatoes, because then you'd just have an insane tomato frenzy going on.

Ingredients

4 boneless, skinless, and thinly sliced chicken breasts (or you can pound regular chicken breasts to 1/4 inch thick)
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

1. Whisk together oil, dill, shallot, mustard, and vinegar in a large bowl. Set aside 1/4 cup for the topping (use the rest to coat the uncooked chicken). Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper, then add to dill mixture, turning to coat.

2. Toss tomatoes with reserved dill mixture and 1/4 teaspoon each of salt and pepper.

3. Grill chicken, turning once, until just cooked through, 3 to 4 minutes total. Serve topped with relish.

This chicken goes great with brown rice or mashed potatoes and roasted veggies or corn on the cob!

Tomato-dill relish:

This was my first time grilling. I think I'll need to leave NYC one day for the sole reason of being able to grill in a backyard:

Tip: Keep your eyes on the chicken. This is Gracie trying to sabotage our dinner! It almost worked.