| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
4 |
servings |
INGREDIENTS
| 12 |
oz |
Coleslaw |
| 1/3 |
c |
Coleslaw Dressing; Light |
| 1/4 |
ts |
Celery Seeds |
| 1 |
c |
No-Salt-Added Ketchup |
| 1/2 |
c |
Water |
| 1/4 |
c |
Cider Vinegar |
| 2 |
tb |
Minced Onions |
| 2 |
tb |
Dark Brown Sugar |
| 1 |
tb |
Prepared Mustard |
| 1 |
ts |
Pepper |
| 1 |
ts |
Hot Sauce |
| 1/2 |
ts |
Garlic Powder |
| 1 1/2 |
c |
Skinned And Boned Chicken Breast Halves; Shredded |
| 4 |
sl |
Texas Toast; Lightly Toasted |
INSTRUCTIONS
Combine first 3 ingredients in a bowl; toss well to coat. Combine
ketchup and next 8 ingredients (Ketchup through garlic powder) in a
medium saucepan; bring to a boil. REduce heat; simmer 5 minutes or
until mixture begins to thicken. Stir in chicken, and cook 4 minutes
or until roasted chicken is thoroughly heated. Top each toasted bread
slice with 1/2 cup chicken and 1/2 cup coleslaw mixture.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on
May 17, 1999, converted by MM_Buster v2.0l.
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