Appleslaw and crispy chicken mealwich

August 31, 2006

MAKES 10 SERVINGS

APPLESLAW 1 pound coleslaw mix
1 tablespoon cider vinegar
2 apples, cored, sliced
1/2 cup toasted walnuts

Combine ingredients in a large bowl and toss well; season with salt and pepper. Cover and refrigerate.

CHICKEN SLICES Use fried chicken breasts (from your favorite takeout) or the following recipe:

1 cup bread crumbs
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 cup all-purpose flour
2 eggs
10 (4-ounce) boneless chicken cutlets
1/2 cup olive oil
Honey mustard
10 sandwich rolls, sliced

Combine bread crumbs, chili powder, salt and pepper on a dish or wax paper. Lay out another sheet of wax paper for flour. Beat 2 eggs with a splash of water. Dredge chicken in flour, dip in eggs, then coat with bread-crumb mixture. Use a fork to handle the chicken.

In a large skillet, heat half the oil. Fry the chicken in batches 5 to 6 minutes each, depending on the size of the breasts, turning once. Add additional oil if needed.

Smear honey mustard on insides of sandwich rolls. Add chicken breast and appleslaw mixture.

Pairing note: This is perfect with Red Bicyclette 2005 French Rose.

Nutrition facts per serving: 422 calories, 19 g fat, 2 g saturated fat, 48 mg cholesterol, 50 g carbohydrates, 13 g protein, 660 mg sodium, 4 g fiber

From www.tryrose.com