better homes and gardens | school 19
SPECIAL ADVERTISING SECTION
Jerk Chicken and Slaw
To Tal Time: 20 minutes
3 heads baby bok choy, trimmed and thinly sliced
2 cups shredded red cabbage
½ of a peeled, cored fresh pineapple, chopped
2 Tbsp. cider vinegar
4 tsp. packed brown sugar
2 tsp. all-purpose flour
2 tsp. jerk seasoning
4 skinless, boneless chicken breast halves
(1 to 1¼ lb. total)
1. For slaw, in a very large bowl combine bok choy, cabbage,
and pineapple. In a small bowl combine cider vinegar and
2 tsp. of the brown sugar. Drizzle over bok choy mixture
and toss to coat; set aside.
2. In a large resealable plastic bag combine the remaining
2 tsp. brown sugar, the flour, and jerk seasoning. Add
chicken; shake well to coat. On a lightly greased grill pan
or in a heavy extra-large skillet cook chicken over medium
heat for 6 to 8 minutes or until no longer pink (170°F).
Transfer chicken to a cutting board. Slice chicken. Serve
with slaw. Makes 4 servings.
each serving 205 cal, 2 g fat, 66 mg chol, 318 mg sodium,
19 g carb, 3 g fiber, 29 g pro.
Mushroom-Tomato Pesto Pizza
To Tal Time: 25 minutes
1 12-inch Italian bread shell, such as Boboli brand
½ cup dried tomato pesto
1 cup shredded pizza cheese ( 4 oz.)
1 6-oz. pkg. refrigerated cooked Italian-style chicken
1½ cups sliced fresh shiitake, cremini, and/or button
Fresh basil leaves (optional)
1. Preheat oven to 400°F. Place the bread shell on a 12-inch
2. Spread pesto over bread shell. Sprinkle with half of
the cheese. Top with the chicken strips and mushrooms.
Sprinkle with remaining cheese.
3. Bake for 10 to 15 minutes or until pizza is heated through
and cheese is melted. If desired, top with basil leaves.
Makes 4 servings.
each serving 585 cal., 24 g fat, 55 mg chol, 1,382 mg
sodium, 64 g carb, 4 g fiber, 33 g pro.
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