BumbleBee Recipe: Prime Fillet Chicken Breast Lightly Marinated with Barbeque Sauce Served with Creamy Coleslaw, Sweet and Sour Cucumber Ribbon Salad and Cornbread Squares

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Prime Fillet Chicken Breast Lightly Marinated with Barbeque Sauce Served with Creamy Coleslaw, Sweet and Sour Cucumber Ribbon Salad and Cornbread Squares

Who has a barbecue pit? Not many home cooks. You don’t need one for this down-home comforting meal. Just pop a Bumble Bee® Prime Fillet™ Chicken Breast with Barbeque Sauce in the microwave, add two quick-and-easy salads for color and crunch and you’re done. Oh, and don’t forget the cornbread – store-bought, of course.

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Chicken Breast with Coleslaw, Cucumber Ribbon Salad and Cornbread

Servings: Serves 1 (This recipe is easily doubled, tripled and so on as it is basically assembly.) Course: Dinner

INGREDIENTS:

Creamy Coleslaw

Combine in small bowl:

1 packed cup (2 ounces) ready-to-use, store-bought shredded cabbage and carrots (coleslaw)

2 tablespoons best-quality mayonnaise

1 tablespoon rice vinegar (not seasoned)

1 teaspoon sugar

Sweet and Sour Cucumber Ribbon Salad

Combine in small bowl:

2 ounces (about 1/2 cup) cucumber ribbons*

2 to 3 very thin slices medium-large red onion, slices halved and layers separated

1 tablespoon rice vinegar (not seasoned)

1 teaspoon sugar

Pinch of salt

1 4-ounce pouch Bumble Bee® Prime Fillet™ Chicken Breast with Barbeque Sauce

1 serving (about 3-inch square) store-bought cornbread

DIRECTIONS:

1. Prepare the two salads. (It is best to prepare them just prior to using or they become watery and lose their fresh flavor.)

2. Spoon the prepared coleslaw in the center of a large dinner plate to form a round base of about 4-inches.

3. Microwave the Bumble Bee® Prime Fillet™ Chicken Breast with Barbeque Sauce according to the package directions. Check to make sure the chicken is hot all the way through and cook several seconds more, if necessary.

4. Top the coleslaw with the cooked chicken fillet. Spoon some, but not necessarily all of the barbeque sauce (whatever looks attractive) over the fillet.

5. Arrange the cucumber salad next to the chicken and coleslaw, then place a square of cornbread on the plate and serve at once.

* To make cucumber ribbons, you will need a whole unpeeled English cucumber and, using a vegetable peeler, make paper-thin cucumber ribbons about 6-inches long.

Recipe developed by Joie Warner - award-winning, best-selling author of over 25 cookbooks. Visit her online at www.joiewarner.com

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