Coleslaw and barbecue sauce give grilled chicken breasts a southern twist in this mouthwatering sandwich, made in just 20 minutes.
boneless skinless chicken breasts
cup hickory smoke-flavored barbecue sauce
slices (1 oz each) provolone cheese
hamburger buns, split
cup creamy coleslaw (from deli)
Heat gas or charcoal grill. 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.
Place chicken on grill over medium heat. Cover grill; cook 3 minutes. Turn chicken; brush with barbecue sauce. Cover grill; cook 5 to 7 minutes longer or until chicken is no longer pink in center. Remove chicken from grill; top each with 1 cheese slice. Place buns, cut sides down, on grill. Cover grill; cook 1 minute or until buns are lightly toasted.
Spoon 2 tablespoons coleslaw on each bun bottom; top with chicken. Cover with bun tops.
Skip the coleslaw and place a few thinly sliced apples on bun bottoms. Use smoky Cheddar instead of provolone.
For the freshest chicken, check the pack date and “best when used by” date on the package. Refrigerate immediately when home from the grocery store.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.