3 tablespoons extra-virgin olive oil, divided1 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 parsley2 tablespoons finely chopped shallots
2 tablespoons chopped fresh oregano
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.
Adam Hickman, Cooking Light May 2017 Original Article
Photo: Jennifer Causey