{"id":13217,"date":"2012-05-29T05:05:58","date_gmt":"2012-05-29T05:05:58","guid":{"rendered":""},"modified":"2012-05-29T05:05:58","modified_gmt":"2012-05-29T05:05:58","slug":"TOMATO-PESTO-CHICKEN-WITH-COLE-SLAW-CRISP-","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=13217","title":{"rendered":"TOMATO PESTO CHICKEN WITH COLE SLAW CRISP"},"content":{"rendered":"

TOMATO PESTO CHICKEN<\/strong>
\nIngredients<\/strong>
\n2 medium tomatoes
\n1 3\/4 lb boneless, skinless chicken breasts
\n1\/2 teaspoon salt
\n1\/4 teaspoon pepper
\n2 tablespoons canola oil
\n6 tablespoons sun-dried tomato pesto, divided
\n3\/4 cup shredded Cheddar-Jack cheese, divided <\/p>\n

Steps<\/strong>
\n1.Cut six 1\/4-inch-thick slices from tomatoes. Preheat large saut\u00e9 pan on medium-high 2\u20133 minutes. Cut each chicken breast in half; season with salt and pepper.
\n2.Place oil in pan, then add chicken; cook 8-10 minutes, turning only once, or until golden.
\n3.Reduce heat to medium-low. Top chicken with pesto, tomatoes, and cheese; cover and cook 10\u201312 minutes or until 165\u00b0F. Serve.<\/p>\n

COLE SLAW CRISP<\/strong>
\nIngredients<\/strong>
\n2 tablespoons margarine
\n8 ozs three-color cole slaw mix
\n3\/4 cup cole slaw dressing non-fat
\n1 1\/4 cups shredded low-fat Cheddar-Jack cheese, divided
\n1\/4 teaspoon salt
\n1\/4 teaspoon pepper<\/p>\n

Steps<\/strong>
\n1.Preheat oven to 400\u00b0F. Cut butter into pieces; place in bowl to soften.
\n2.Combine slaw, dressing, 1 cup cheese, salt, and pepper; transfer to 2-quart baking dish.
\n3.Mix remaining 1\/4 cup cheese into margarine with fingertips until blended; spread over top. Bake 15\u201320 minutes or until golden and edges are bubbly. Let stand 5 minutes; serve warm. (Makes 6 servings.)
\n<\/p>\n","protected":false},"excerpt":{"rendered":"

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