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Skillet BBQ Chicken with Slaw

7/3/2013, 7:22 a.m.
4 SERVINGS INGREDIENTS Slaw ¼ cup cider vinegar 1 tablespoon olive oil 2 tablespoons honey ½ teaspoon freshly ground pepper ...

4 SERVINGS

INGREDIENTS

Slaw

¼ cup cider vinegar

1 tablespoon olive oil

2 tablespoons honey

½ teaspoon freshly ground pepper

¼ teaspoon kosher (coarse) salt

4 cups coleslaw mix (from 16-oz bag)

1 cup thinly sliced red bell pepper

1/3 cup thinly sliced red onion

Chicken

4 boneless skinless chicken breasts (1 1/2 lb)

3 cloves garlic, finely chopped

1 tablespoon salt-free southwest chipotle seasoning blend

¼ teaspoon kosher (coarse) salt

1 tablespoon olive oil

½ cup honey-roasted garlic barbecue sauce

¼ cup water

1

DIRECTIONS:

In large bowl, stir vinegar, oil, honey, pepper and salt with whisk. Add coleslaw mix, bell pepper and onion; toss to coat. Cover; refrigerate at least 10 minutes.

2 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/2 inch thick. Rub chicken with garlic; sprinkle with seasoning blend and salt.

3 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once. Add barbecue sauce and water; cook 1 to 2 minutes longer or until chicken is no longer pink in center.

4 Toss slaw. On each of 4 plates, place 1 chicken breast and 1 cup slaw. Spoon 1/4 cup sauce over chicken breast.