The colorful red cabbage and carrot slaw sweetened with strips of fresh pear makes a delightful accompaniment for baked chicken breasts.

Source: Family Circle

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Recipe Summary test

prep:
15 mins
chill:
2 hrs
bake:
30 mins
total:
2 hrs 45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Blend mayonnaise, milk, vinegar, sugar, 1/2 teaspoon of the salt, celery seeds and 1 tablespoon of the barbecue sauce.

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  • In a bowl, mix cabbage, carrots and pears. Top with mayonnaise mixture; toss to coat. Cover and refrigerate for at least 2 hours.

  • Heat oven to 450°F. Place chicken breasts on a rack over a baking sheet. Remove 2 tablespoons barbecue sauce to a small bowl; brush each breast lightly with remaining barbecue sauce, then sprinkle with remaining 1/2 teaspoon salt and black pepper. Bake at 450°F for 30 minutes or until internal temperature of chicken registers 155°F on an instant-read thermometer. Remove from oven and spoon reserved barbecue sauce over chicken breasts. Serve with 1-1/2 cups slaw per person.

Nutrition Facts

369 calories; fat 7g; cholesterol 86mg; saturated fat 1g; carbohydrates 43g; insoluble fiber 8g; protein 36g; sodium 963mg.
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