Kitchen Shears - Essential for cutting chicken breasts into thinner, paillard-style cuts.
Food Processor - Can be used to finely dice ingredients like tomatoes or to create a dried herb mix such as dill and garlic powder.
Rolling Pin - For pounding the chicken breasts evenly, ensuring they are thin enough for quick cooking without overcooking.
Cast Iron Skillet - Ideal for frying or sautéing chicken cutlets to get that perfect golden-brown exterior while keeping them tender inside.
Stainless Steel Mixing Bowls - For preparing the dill relish and any other components of the recipe, ensuring a clean working area with easy-to-clean equipment.
Cutting Board - Essential for safely cutting chicken and vegetables without cross-contamination.
Measuring Cups and Spoons - For precise measurement of ingredients like flour (for dredging the chicken) or any additional seasoning elements.
Paper Towels - Used for patting dry the cutlets after they're rinsed, which helps in achieving a better sear when cooking.
Plastic Storage Bags - Can be used to store leftover dill relish or other prepared ingredients before cooking.
4 (6-ounces) skinless boneless chicken breast halves
1/4 cup extra-virgin olive oil
1/4 cup chopped dill
3 tablespoons finely chopped shallot
1 tablespoon grainy mustard
1 tablespoon white-wine vinegar
1 pintcherry tomatoes, quartered
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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