Coleslaw:
4 cups pkg. cabbage-and-carrot coleslaw
3 tbsp. mayonnaise
1½ tsp. sugar
1/2 tsp. celery seeds
1½ tsp. cider vinegar
1/8 tsp. salt
Chicken:
1 cup low-fat buttermilk
4 bone-in chicken breast halves, skinned
1/3 cup flour
1/3 cup cracker meal**
1/2 tsp. salt
2 tbsp. butter
To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill.
To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat.
Combine flour and cracker meal in a shallow dish. Transfer chicken from
buttermilk to a work surface. Sprinkle chicken evenly with 1/2 tsp. salt.
Working with one chicken breast half at a time, dredge chicken in flour
mixture, shaking off excess; set aside. Repeat procedure with remaining
chicken and flour mixture.
Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add
chicken to pan, meat side down; cook 4 minutes or until golden brown. Turn
chicken over, and bake at 425° for 32 minutes or until a thermometer
registers 165°.
4 servings
** If you can't find cracker meal, make your own by pulsing 10 saltine crackers
in a food processor until they're finely ground. Or place them in a
zip-top plastic bag and crush them with a rolling pin.
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