Honey-Dijon Chicken Paillards with Zucchini Slaw

By joanmarie

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

Details

Servings 4
Cooking time 20mins
Adapted from cookinglight.com

Preparation

Step 1

Step 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.

Step 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 chicken.