Last week, I pounded some pork cutlets and put them on the grill. They were such a smash hit with my crowd that I'm going to use the same technique again this weekend — only this time, with boneless, skinless chicken breasts. I'll be coating chicken paillards with a marinade that's filled with my favorite flavorings, like grainy French mustard, shallots, and dill, and serving it alongside cherry tomatoes tossed with the same bright dressing. To make this meal, read on.
- 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).
- 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.
- Poultry, Main Dishes
- North American