Barbecue Cutlets with Citrus Slaw

Name: Barbecue Cutlets with Citrus Slaw
Total time: 30 min
Yield: 4
Ingredients: 1 large navel orange; 4 medium boneless, skinless chicken-breast halves; Olive oil cooking spray; 3/4 c. bottled barbecue sauce; 1 tsp. Dijon mustard; 8 oz. shredded cabbage mix for coleslaw; 3/4 bulb fennel; 1 tbsp. white wine vinegar; salt and pepper

Published: Apr 10, 2009

Kate Sears

Yields:

Total Time:

30 mins

Cal/Serv:

265

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Ingredients

1 large navel orange
4 medium boneless, skinless chicken-breast halves
Olive oil cooking spray
3/4 cup bottled barbecue sauce
1 tsp. Dijon mustard
8 oz. shredded cabbage mix for coleslaw
3/4 bulb fennel
1 Tbsp. white wine vinegar
salt and pepper

Directions

1. Step 1From orange, grate 1 1/2 teaspoons peel. With knife, cut remaining peel and white pith from orange and discard. Holding orange over small bowl to catch juice, cut out segments between membranes; drop segments into bowl. With slotted spoon, transfer segments to cutting board; coarsely chop. Reserve 2 tablespoons orange juice.
2. Step 2With meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
3. Step 3Spray large ridged grill pan with cooking spray and heat over medium-high until hot. Meanwhile, combine barbecue sauce, Dijon, and 1 teaspoon peel; reserve 1/4 cup sauce for serving.
4. Step 4Place chicken on grill pan; cook 4 minutes, turning once. Generously brush chicken with remaining barbecue-sauce mixture; cook 3 to 4 minutes longer or until chicken is no longer pink throughout, turning often and brushing with sauce frequently.
5. Step 5While chicken is cooking, make citrus slaw: In large bowl, mix orange pieces, reserved juice, cabbage mix, fennel, vinegar, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining 1/2 teaspoon peel; toss to combine. Makes 4 1/2 cups slaw.
6. Step 6Serve slaw with chicken; garnish with fennel fronds.