Dill Chicken Paillards With Tomato-Dill Relish

1. 1

   Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see

2. 2

   .

3. 3

   Pound chicken 1/4 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.

4. 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. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.