MAKES 4 SERVINGS
Serving size: 1 chicken breast half with ½ cup topping
Total time: Marinating time + 25 to 35 minutes
Hands-on time: 15 minutes
4 (150 to 250 grams) boneless, skinless
chicken breast halves
1 cup barbecue sauce
3 cups coleslaw mix
½ cup coleslaw dressing
2 tablespoons cooked, crumbled bacon
12 round dill pickle slices, chopped
Place chicken in a shallow bowl. Pour barbecue sauce over chicken; refrigerate 30 minutes or up to six hours to marinate.
Remove chicken from sauce, letting excess drip back into bowl; reserve sauce. Sauté, bake or grill chicken. Brush or drizzle half of the reserved barbecue sauce over chicken during the first five minutes of sautéing, baking or BBQ. Discard the remaining barbecue sauce.
Meanwhile, in a large bowl, combine the coleslaw mix and coleslaw dressing; refrigerate until chicken is done.
To serve, top each cooked chicken breast with about 1/4 of the prepared coleslaw. Sprinkle crumbled bacon pieces and chopped dill pickles over the slaw.
Nutrition per serving: 403 calories, 12 g total fat (2 g saturated fat, 0 g trans fat), 1,160 mg salt, 36 g carbohydrates, 2 g fibre, 29 g sugars, 44 g protein