Dill-licious Chicken Paillards with Tomato Salad

The other night, I had PMS. 

Major PMS.

Crazy, atomic, nuclear PMS. 

Not yet fit for human company after a long day's work, I needed to unwind. So, I set to work on the ultimate PMS food. Not chocolate, not potato chips, not chocolate covered potato chips, even.

No, I rolled up my sleeves and made chicken paillards.

In my opinion, chicken paillards are the perfect thing to make when you're PMS-ing or just feeling generally angry at the world.

Car break down? Make chicken paillards.

Boss say something dumb? Make chicken paillards.

Have a huge pimple right between your eyebrows? Slather on some 2% benzoyl peroxide and make chicken paillards.

Why? Well, they're delicious, of course. But, more important, they involve beating a chicken breast fillet down to 1/4 inch thickness. That's a lot of banging in the kitchen. It's like fight club for people who don't want to hurt other people and like cooking. Now, that's what I call a tension reliever.

So, without further ado, here's my Ultimate PMS Relief Recipe: Dill-licious Chicken Paillards with Tomato Salad.

Ingredients:
2 boneless, skinless chicken breasts, pounded to 1/4 inch thickness
salt and pepper to taste

1/4 cup olive oil
3 tbs dried dill
1 tbs champagne vinegar
1 tbs whole grain mustard
three green onions, sliced

5 campari tomatoes, quartered

Directions:
Preheat a grill pan over medium high heat.

To make the dressing/marinade: in a small bowl, mix together oil, dill, vinegar, mustard, and green onions.

To make the salad: Place quartered tomatoes in a large bowl, season with salt and pepper and drizzle with 3 tbs of the dressing. Set aside until ready to serve.

To make the chicken: Coat chicken with remaining dressing and turn a few times in the glass dish. One at a time, grill chicken breasts for about 3:30 on each side.

Garnish with the tomato salad and serve.