INGREDIENTS

COLESLAW:

4 cups packaged cabbage-and-carrot coleslaw

3 tablespoons fat-free mayonnaise

1 1/2 teaspoons sugar

1/2 teaspoon celery seeds

1 1/2 teaspoons cider vinegar

1/8 teaspoon salt

CHICKEN:

1 cup low-fat buttermilk

4 (8-ounce) bone-in chicken breast halves, skinned

1/3 cup all-purpose flour

1/3 cup cracker meal

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons butter

PREP

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

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°

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