3 tbls light mayonnaise
2 tbls cider vinegar
2 tbls low-fat milk
1 tsp sugar
1/8 tsp celery seeds
1/4 cup bottled barbecue sauce
4 cup shredded red cabbage
3 cup shredded carrots
2 large pears, cored and cut in thin strips
4 boneless skinless chicken breast halves (1 pounds)
Salt & black pepper to taste
Method
1. Blend mayonnaise, milk, vinegar, sugar, 1/2 teaspoon of the salt, celery seeds and 1 tablespoon of the barbecue sauce.
2. In a bowl, mix cabbage, carrots and pears. Top with mayonnaise mixture
3. Toss to coat. Cover and refrigerate for at least 2 hours.
4. Heat oven to 450 degrees F. Place chicken breasts on a rack over a baking sheet.
5. Remove 2 tablespoons barbecue sauce to a small bowl; brush each breast lightly with remaining barbecue sauce, then sprinkle with remaining 1/2 teaspoon salt and black pepper.
6. Bake at 450 degrees F for 30 minutes or until internal temperature of chicken registers 155 degrees F on an instant-read thermometer.
7. Remove from oven and spoon reserved barbecue sauce over chicken breasts. Serve with 1-1/2 cups slaw per person.
