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Steps
1
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
360
Total Fat
9g
0%
Saturated Fat
1 1/2g
0%
Sodium
700mg
0%
Total Carbohydrate
26g
0%
Dietary Fiber
2g
0%
Protein
41g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 1 1/2 Vegetable; 1 Very Lean Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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