I found this recipe on my handy dandy Epicurious IPhone app. Yes it is bit summery. In fact, each bite is like a burst of summer in your mouth. But as I've already mentioned I live in San Francisco and the seasons here are a bit mixed up. So if you have a hankering for a little summer during your fall, give this recipe a try. The dill really makes this dish great. Fresh herbs have a way of doing that. It was incredibly easy to make and incredibly easy to eat. I will definitley make it again.
What you need:
- 4 skinless boneless chicken breast halves
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped dill (must be fresh)
- 3 tablespoons finely chopped shallot
- 1 tablespoon grainy mustard
- 1 tablespoon white-wine vinegar
- 1 pint cherry tomatoes, quartered
What you do:
Turn the grill on medium-high heat. (I used the grill, but you can also throw the chicken in a pan with a little oil.)
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. (If you use a pan, cook over medium-high heat, turning once, 5 to 7 minutes total.)
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