Barbecue Cutlets with Citrus Slaw

1. 1

   From orange, grate 1 1/2 teaspoons peel.

2. 2

   With knife, cut remaining peel and white pith from orange and discard.

3. 3

   Holding orange over small bowl to catch juice, cut out segments between membranes; drop segments into bowl.

4. 4

   With slotted spoon, transfer segments to cutting board; coarsely chop.

5. 5

   Reserve 2 tablespoons orange juice.

6. 6

   With meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.

7. 7

   Spray large ridged grill pan with cooking spray and heat over medium-high until hot.

8. 8

   Meanwhile, combine barbecue sauce, Dijon, and 1 teaspoon peel; reserve 1/4 cup sauce for serving.

9. 9

   Place chicken on grill pan; cook 4 minutes, turning once.

10. 10

    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.

11. 11

    While 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.

12. 12

    Serve slaw with chicken; garnish with fennel fronds.

* Per serving · 4 servings · Values may vary.

No additional tips available.