4 cups prepared cabbage slaw mix
3 tablespoons fat-free mayonnaise
1½ teaspoons sugar
½ teaspoon celery seeds
1½ teaspoons cider vinegar
1 cup low-fat buttermilk
4 bone-in chicken breast halves (8 ounce each), skinned
cup (1.5 ounces) all-purpose flour
cup finely crunched crackers (cracker meal)
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons butter
For the coleslaw: In a large bowl combine slaw mix, mayonnaise, sugar, celery seed, vinegar and salt. Cover and chill until ready to serve.
Heat oven to 425 degrees.
For the 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 with ½ teaspoon salt and pepper. Working with one chicken breast 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 for 32 minutes or until a thermometer registers 165 degrees.
Serves four (one chicken breast half and ¾ cup slaw).
@Recipe nutrition:Nutrition values per serving: 342 calories (23.2 percent from fat), 8.8 g fat (4.5 g saturated), 18.5 g carbohydrate, 2.6 g fiber, 45.1 g protein, 123 mg cholesterol, 672 mg sodium.