Dill Chicken with Tomato-Dill Relish
This recipe came from the September 2009 issue of Gourmet and I made some slight modifications to accommodate my personal tastes. The recipe calls for making a relish; which means mixing some ingredients and serving cold [or room temp]. I preferred to have tomatoes slightly sautéed, so put the relish into a pan and worked it for two minutes to get it warm.
Another variation is I left out the grained mustard, since my wife simply doesn’t like mustard. I would include the mustard to give it just a bit more flavor.
To prepare the chicken you can either use your BBQ or you can use the stove. I used the stove method because I was out of charcoal – of all the things. Nevertheless, the stove method works as well. I have a pan with grill slates on the bottom and I sear on each side for 2 minutes then bake at 500 for 6 minutes. The original recipe called for grilling on the BBQ, however, I will show you the stove method.
4 (6-oz) skinless boneless chicken breasts halves.
¼ cup olive oil
¼ chopped dill
3 tablespoons finely chopped shallot
1 tablespoon white-wine vinegar
1 tablespoon grainy mustard
1 pint cherry tomatoes – quartered
Preheat your oven to 500° F.
Pound the chicken to ¼ inch thickness between two sheets of plastic wrap with a meat pounder (flat side).
Salt and pepper the chicken on both sides
Whisk together the olive oil, dill, shallot, white-wine vinegar and grainy mustard.
Cut your cherry tomatoes into quarters and place in a bowl. Add ¼ cup the relish to the tomatoes.
With the remainder of the relish, spread over the chicken on both sides.
Cook the chicken in a skillet for 2 minutes per side.
Then place the chicken (in the skillet) into the oven and bake for 6 minutes or until just done.
Meanwhile, if you want to heat your relish like I did, place the relish in a pan and sauté for 2 minutes.
When the chicken is done, place each breast onto a plate and garnish with the relish.
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