TOMATO PESTO CHICKEN WITH COLE SLAW CRISP
TOMATO PESTO CHICKEN
Ingredients
2 medium tomatoes
1 3/4 lb boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
6 tablespoons sun-dried tomato pesto, divided
3/4 cup shredded Cheddar-Jack cheese, divided
Steps
1.Cut six 1/4-inch-thick slices from tomatoes. Preheat large sauté pan on medium-high 2–3 minutes. Cut each chicken breast in half; season with salt and pepper.
2.Place oil in pan, then add chicken; cook 8-10 minutes, turning only once, or until golden.
3.Reduce heat to medium-low. Top chicken with pesto, tomatoes, and cheese; cover and cook 10–12 minutes or until 165°F. Serve.
COLE SLAW CRISP
Ingredients
2 tablespoons margarine
8 ozs three-color cole slaw mix
3/4 cup cole slaw dressing non-fat
1 1/4 cups shredded low-fat Cheddar-Jack cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
Steps
1.Preheat oven to 400°F. Cut butter into pieces; place in bowl to soften.
2.Combine slaw, dressing, 1 cup cheese, salt, and pepper; transfer to 2-quart baking dish.
3.Mix remaining 1/4 cup cheese into margarine with fingertips until blended; spread over top. Bake 15–20 minutes or until golden and edges are bubbly. Let stand 5 minutes; serve warm. (Makes 6 servings.)
Thanks….I can take it from here if you are momentarily occupied….cause I got the skills.
Tell your friend Joanne not to put up with an anger management piece of work, because nobody deserves that and soon he’ll be wondering why there is an echo in the office.
YUE TRY MAI TOMATO PESTO CHICKEN WITH COLE SLAW CRISP TONIGHT, OK?? I ONLEE WISH I WAS THERE TO MAKE FOR YUE BUTT AM OTHERWISE OCCUPIED AT THE MOMENT!! I GET THAT RECIPE FROM MAI FRIEND JOANNE LING WONG ALL THE WAY FROM NEW YORK CITY!! SHE WORK FOR MEAN INVESTMENT BANKER WITH VERY BAD TEMPER AND ANGER MANAGEMENT ISSUE WHO ALWAYS WANT HIS CHICKEN FOR LUNCH PREFERABLY IN SALAD BUTT CHICKEN ALWAYS!! 🙂
TOMATO PESTO CHICKEN
Ingredients
2 medium tomatoes
1 3/4 lb boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
6 tablespoons sun-dried tomato pesto, divided
3/4 cup shredded Cheddar-Jack cheese, divided
Steps
1.Cut six 1/4-inch-thick slices from tomatoes. Preheat large sauté pan on medium-high 2–3 minutes. Cut each chicken breast in half; season with salt and pepper.
2.Place oil in pan, then add chicken; cook 8-10 minutes, turning only once, or until golden.
3.Reduce heat to medium-low. Top chicken with pesto, tomatoes, and cheese; cover and cook 10–12 minutes or until 165°F. Serve.
COLE SLAW CRISP
Ingredients
2 tablespoons margarine
8 ozs three-color cole slaw mix
3/4 cup cole slaw dressing non-fat
1 1/4 cups shredded low-fat Cheddar-Jack cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
Steps
1.Preheat oven to 400°F. Cut butter into pieces; place in bowl to soften.
2.Combine slaw, dressing, 1 cup cheese, salt, and pepper; transfer to 2-quart baking dish.
3.Mix remaining 1/4 cup cheese into margarine with fingertips until blended; spread over top. Bake 15–20 minutes or until golden and edges are bubbly. Let stand 5 minutes; serve warm. (Makes 6 servings.)