Tomato Dill Chicken

Kris, Miss Lu, Mr. Man and I went to a museum today then I was going to put together a dish that has been on the drawing board for a couple of weeks.  When we got home I found water pouring from the back of the toilet....  Well that changes everything,  Kris and Miss Lu had an appointment to keep, so Mr. Man and I took the trip to Home Depot then tried to do some plumbing repairs.

If you are starting to think... well don't worry there is no chance that this is about to become a home improvement blog... food is about the only thing I do well, so lets move on OK? The repair was easy enough, but there were still a lot of bad words involved.   I had to go with an easier dish than I was planning, which was OK this one one fits my springy disposition better
 anyway.

The ingredients:

3 Chicken Beasts

1/4 Cup Olive oil

1 TBS Dill Weed

1 Shallots Peeled and Chopped

2 tsp Dijon Mustard

1 TBS Rice Vinegar

3 Roma Tomatoes diced up

Put Chicken breasts in a freezer bag and pound them flat with a meat hammer (best part of any meal) and set aside.  Wisk the rest of the ingredients together in a glass bowl then spoon some of the liquid out and use it for a marinate for the flattened Chicken Breasts.  I let them hang out on the counter while I  got the side dishes ready (about half an hour) Cheasy Potatoes for Kris and the kiddos Lemon Dill Rice for me.

Throw the chicken on the grill, remember you pounded them flat so they cook in about half the time and can dry out quickly, serve with the Tomato Dill Relish.  This is a really nice dish, it really tasted like all the good stuff from Spring/Summer.

Quick note, Mr. Man, Miss Lu and I are taking a short trip to visit Grandma.  I will check in when I can but won't really be around much for a few days.