Ingredients
1/4
cup cider vinegar
1
tablespoon olive oil
2
tablespoons honey
1/2
teaspoon freshly ground pepper
1/4
teaspoon kosher (coarse) salt
4
cups coleslaw mix (from 16-oz bag)
1
cup thinly sliced red bell pepper
1/3
cup thinly sliced red onion
4
boneless skinless chicken breasts (1 1/2 lb)
3
cloves garlic, finely chopped
1
tablespoon salt-free southwest chipotle seasoning blend
1/4
teaspoon kosher (coarse) salt
1
tablespoon olive oil
1/2
cup honey-roasted garlic barbecue sauce
1/4
cup water
Preparation
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.
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.
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.
Toss slaw. On each of 4 plates, place 1 chicken breast and 1 cup slaw. Spoon 1/4 cup sauce over chicken breast.
