Grilled Dill Chicken

Grilling can be difficult to give up, and granted, some people don't. They're out on the deck year-round, rain and snow included, doing their thing.

For the rest of the population, end-of-summer grilling can be somewhat of an event.

How much longer? What do we really want before it's too late?

What else can we do?

Might I suggest this- Grilled Dill Chicken?

It's great when cooked on the grill, but not necessary. If cooking indoors, a grill pan would be best, but once again not necessary.

The tomato relish that accompanies the chicken is a fantastic use of any cherry tomatoes that might be hanging around...

Grilled Dill Chicken with Tomato Relish

Slightly adapted from Gourmet, September 2009

Serves 6 (or more)

6 boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 1/2 T grainy Dijon mustard

1 1/2 T white wine vinegar

5 T finely minced shallot

1/3 c minced fresh dill

1/3 c olive oil

1 1/2 pint cherry or grape tomatoes, sliced in half lengthwise

If using the grill: preheat to a medium-high heat, if indoors, the pan should be about the same when you get to that point.

With a mallet or a rolling pin, pound the chicken breasts to a 1/4-1/2 inch thickness. Set aside.

In a medium bowl whisk together the mustard, vinegar, shallot, dill, and olive oil. Remove about half of the mixture to another medium bowl, and to it add 1/2 t salt and 1/2 t pepper. Place the tomatoes on top of the dressing, but do not stir. Set aside.

Season both sides of the chicken with salt and pepper. Dip the chicken breasts in the bowl of dill-mustard dressing and turn to coat evenly.

Grill (on a grill on on the stove) the chicken until cooked through, turning once during the cooking process. It should only take about 5-7 minutes total.

Before serving, fold the tomatoes and dressing together.

Serve chicken with the relish.