BBQ Chicken with Cabbage & Pear Slaw
3 tablespoons light mayonnaise
2 tablespoons low-fat milk
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon celery seeds
1 tablespoon plus 1/4 cup bottled barbecue sauce
1 bag (8 ounces) shredded red cabbage (about 4 cups)
1 bag (8 ounces) shredded carrots (about 3 cups)
2 large pears (1 pound), cored and cut in thin strips
4 boneless skinless chicken breast halves (1-1/4 pounds)
1/4 teaspoon black pepper
1. Blend mayonnaise, milk, vinegar, sugar, 1/2 teaspoon of the salt, celery seeds and 1 tablespoon of the barbecue sauce.
2. In a bowl, mix cabbage, carrots and pears. Top with mayonnaise mixture; toss to coat. Cover and refrigerate for at least 2 hours.
3. Heat oven to 450°F. Place chicken breasts on a rack over a baking sheet. Remove 2 tablespoons barbecue sauce to a small bowl; brush each breast lightly with remaining barbecue sauce, then sprinkle with remaining 1/2 teaspoon salt and black pepper. Bake at 450°F for 30 minutes or until internal temperature of chicken registers 155°F on an instant-read thermometer. Remove from oven and spoon reserved barbecue sauce over chicken breasts.
Serve with 1-1/2 cups slaw per person.