4 Servings 30 min Cook
1/4 Cup sprigs Dill
3 Tbsp chopped Shallots
2 Cup cherry tomatoes Cherry Tomatoes
1 Tbsp Mustard
1 1/4 Tsp Salt
3/4 Tsp Pepper
4 Half breast (fillet) Chicken Breast
1 Tbsp Vinegar
1/4 Cup Olive Oil
Finely chop dill and shallots.
Cut cherry tomatoes into quarters.
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas).
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.
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.
