Barbecue Cutlets with Citrus Slaw

• 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

1. From orange, grate 1 1/2 teaspoons peel.
2. With knife, cut remaining peel and white pith from orange and discard.
3. Holding orange over small bowl to catch juice, cut out segments between membranes; drop segments into bowl.
4. With slotted spoon, transfer segments to cutting board; coarsely chop.
5. Reserve 2 tablespoons orange juice.
6. With meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
7. Spray large ridged grill pan with cooking spray and heat over medium-high until hot.
8. Meanwhile, combine barbecue sauce, Dijon, and 1 teaspoon peel; reserve 1/4 cup sauce for serving.
9. Place chicken on grill pan; cook 4 minutes, turning once.
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. 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. Makes 4 1/2 cups slaw.
13. Serve slaw with chicken; garnish with fennel fronds.

orange, halves, olive oil cooking spray, barbecue sauce, mustard, cabbage, fennel, white wine vinegar, salt

Taken from www.delish.com/recipefinder/barbecue-cutlets-citrus-slaw-recipe (may not work)