Buttermilk Oven-Fried Chicken with Coleslaw

Coleslaw

4 cups prepared cabbage slaw mix

3 tablespoons fat-free mayonnaise

1½ teaspoons sugar

½ teaspoon celery seeds

1½ teaspoons cider vinegar

teaspoon salt

Chicken

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 frac12; 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 frac34; 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.