Chicken breasts are pounded thin, skillet-cooked and then topped with a creamy slaw made with radishes, cucumbers and avocados.
What You Need
Original recipe yields 6 servings
1/4 cup KRAFT Zesty Italian Dressing
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
5 radish es, sliced
1 cup thin matchlike peeled cucumber sticks
1 carrot, shredded (about 1/3 cup)
1/4 cup chopped fresh cilantro
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 fully ripe avocado, cut in half
1 jalapeño pepper, seeded
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Let's Make It
Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add half the chicken; cook 4 to 5 min. or until done, turning after 2 min. Transfer to plate; cover to keep warm. Repeat with remaining dressing and chicken.
Combine vegetables and cilantro. Blend sour cream, avocados and peppers in blender until smooth.
Top chicken with vegetable mixture and avocado mixture.
Instead of pounding the chicken breasts as directed, ask your butcher to cut the chicken breasts to the desired weight and thickness. Then, cook as directed.
For spicier flavor, just remove the stem, not the seeds, from the jalapeno pepper before adding to blender.
Serve with warm corn tortillas.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.