Chicken breasts are a terrific foundation for an easy-to-make dish that’s sweet, salty, dilly, and – is this even a word? – grilly. But, I don’t have a grill, so I baked the chicken instead. It was perfect served alongside cous cous boiled in chicken stock. To drink we had Hagafen Riesling from Napa Valley, which we got on our honeymoon. My parents recently came to visit us for the weekend and I made this for dinner one night. My daddy cleaned his plate. 
Recipe for Dill Chicken Paillards with Tomato-Dill Relish
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