Rating: 4 stars
57 Ratings
  • 1 star values: 4
  • 2 star values: 4
  • 3 star values: 12
  • 4 star values: 15
  • 5 star values: 22

Cracker meal gives the coating more crunch; look for it on the baking aisle of your supermarket. If you can't find cracker meal, make your own by pulsing 10 saltine crackers in a food processor until they're finely ground. Or place them in a zip-top plastic bag and crush them with a rolling pin.

Lorrie Hulston Corvin
Recipe by Cooking Light January 2009

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 3/4 cup slaw)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill.

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  • Preheat oven to 425°.

  • To prepare 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 evenly with 1/2 teaspoon salt and pepper. Working with one chicken breast half 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 at 425° for 32 minutes or until a thermometer registers 165°.

Nutrition Facts

342 calories; calories from fat 0%; fat 8.8g; saturated fat 4.5g; mono fat 2.2g; poly fat 0.8g; protein 45.1g; carbohydrates 18.5g; fiber 2.6g; cholesterol 123mg; iron 2.3mg; sodium 672mg; calcium 95mg.
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