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Honey-Dijon Chicken Paillards with Zucchini Slaw

Total time 20 mins
Yield

Serves 4 (serving size: 2 chicken breast cutlets and about 3/4 cup slaw)

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 4 (6-oz.) skinless, boneless chicken breasts, split horizontally into 8 cutlets
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 cups grape tomatoes, halved
  • 1 (8-oz.) zucchini, grated on the large holes of a box grater (about 1 1/2 cups)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons chopped fresh oregano

How to Make It

  1. Combine 1 tablespoon oil, honey, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pat chicken dry with paper towels. Add chicken to honey mixture; toss to coat. Heat a large skillet over medium-high. Add 4 chicken cutlets to pan; cook 3 minutes on each side or until done. Repeat procedure with remaining 4 cutlets.
  2. Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar in a medium bowl. Add tomatoes and remaining ingredients; toss. Serve with chicken.