Crunchy Onion Barbecue Chicken with Wilted Slaw

Yield: 6 Servings | Prep Time: 15 Minutes | Cook Time: 20 Minutes

1 cup barbecue sauce

3 Tbsp Nakano® Natural Rice Vinegar

1 (6-oz) pkg French fried onions, crushed

½ cup grated Parmesan cheese

2 lb boneless, skinless chicken breasts

2 Tbsp chopped fresh chives

10 slices bacon, chopped

1 tsp Dijon mustard

1 (10-oz) pkg angel hair coleslaw

2 cups sliced celery

Preheat oven to 400°F. Pour barbecue sauce into a shallow dish. Combine onions and cheese in a separate shallow dish.
Cut chicken in half crosswise, and pound to an even thickness between plastic wrap using a meat mallet.
Dip chicken in barbecue sauce; dredge in onion mixture. Place on a lightly greased wire rack on a large baking sheet.
Bake 20 to 25 minutes or until chicken is done.
Cook bacon in a large skillet over medium heat until crisp; drain, reserving 3 Tbsp drippings in skillet.
Whisk rice vinegar and mustard into hot drippings in skillet.
Toss together coleslaw, celery, bacon, and rice vinegar mixture in a bowl. Add pepper to taste.

SIMILAR RECIPES

Creamy Ginger-Carrot Dressing
See Recipe

Rainbow Salad with Ginger-Carrot Dressing
See Recipe

All-Purpose Creamy Herb Sauce
See Recipe