Dilly Grilly Chicken Breasts

4 (6 oz.) boneless, skinless chicken breasts
1/4 c. extra virgin olive oil
1/4 c. chopped fresh dill
1 lg. shallot, finely chopped
1 T. Jack Daniel’s mustard
1 T. white-wine vinegar
20 cherry tomatoes, halved
Salt and pepper

PREP: Pre-heat grill to medium-high.  Pound chicken down to about 1/4 inch thick.  Whisk together oil, dill, shallot, mustard and vinegar.  Set aside 1/4 cup.  Sprinkle chicken with salt and pepper on both sides, then add to dill mixture, turning to coat.  Toss tomatoes with the remaining dill sauce and add a little salt and pepper.  Grill chicken for 6-8 minutes per side, or until just cooked through, not dry.  Serve with tomato relish on top.  Serves 4.

Courtesy of www.galleyswap.com.

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