Categories: Meals
Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 11/2 Cups Panko Breadcrumbs
- 1 Cup Buttermilk Biscuit Mix
- 1/2 Cup Low-Fat, Plain Greek Yogurt
- 2 Scallions
- 1 Carrot
- 1 Pound Napa Cabbage
- 2 Tablespoons Honey
- 2 Tablespoons Sugar
- 1 Tablespoon Apple Cider Vinegar
- 1/4 Cup Mayonnaise
- 2 Teaspoons Oven-Fried Chicken Spice Blend (Smoked Sweet Paprika & Garlic Powder)
Directions
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Preheat the oven to 450°F.
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Wash and dry the fresh produce. C
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ut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops.
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Peel and grate the carrot.
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Remove and discard the cabbage core; thinly slice the leaves.
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In a large bowl, combine the white bottoms of the scallions, carrot and cabbage; season with salt and pepper.
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In a medium bowl, whisk together the yogurt and ¼ cup of water until smooth.
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Cut each chicken breast into thirds; season with salt and pepper.
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Place the seasoned chicken in a second large bowl with ¼ cup of the biscuit mix; toss to thoroughly coat.
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Line a sheet pan with aluminum foil (or lightly oil).
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Season the yogurt-water mixture with salt and pepper.
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In a large bowl (or large, shallow dish), combine the breadcrumbs and spice blend; season with salt and pepper.
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Working 1 at a time, dip the pieces of coated chicken in the yogurt-water mixture (letting the excess drip off), then thoroughly coat in the breadcrumb-spice blend mixture (pressing to adhere).
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Place on the prepared sheet pan.
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Bake the breaded chicken for 14 to 16 minutes, or until golden brown and cooked through. Transfer to a serving dish; season with salt and pepper. Set aside in a warm place
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While the chicken bakes, in a medium bowl, combine the remaining biscuit mix and ¼ cup of cold water; stir until just combined.
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Lightly oil a sheet pan.
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Divide the biscuit dough into 4 equal-sized portions.
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Using slightly damp hands, form the portions into rounds.
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Place on the prepared sheet pan.
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Bake 10 to 12 minutes, or until golden brown. Transfer to a serving dish.
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While the biscuits bake, in a small bowl, combine the mayonnaise, sugar and vinegar; whisk until thoroughly combined. Season with salt and pepper to taste
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Add the dressing to the bowl with the white bottoms of the scallions, carrot and cabbage. Toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Garnish the baked chicken and coleslaw with the green tops of the scallions. Serve with the biscuits and honey on the side. Enjoy!