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Main dishes

Chicken with Radish-Cucumber Slaw

Chicken with Radish-Cucumber Slaw recipe
photo by:kraft
Chicken breasts are pounded thin, skillet-cooked and then topped with a creamy slaw made with radishes, cucumbers and avocados.
time
prep:
10 min
total:
22 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1/4
cup  KRAFT Zesty Italian Dressing
6
small   boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
5
 radishes, 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

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.

Kraft Kitchens Tips

Shortcut
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.
Special Extra
For spicier flavor, just remove the stem, not the seeds, from the jalapeno pepper before adding to blender.
Serving Suggestion
Serve with warm corn tortillas.
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