Tangy coleslaw dressing transforms into a warm pan sauce for chicken breasts, cutting them open and cooking them flat so they sear and stay moist. The shelf does the seasoning work while you build dinner in one skillet in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 500 calories a serving, 67 g protein, 25 g carbohydrate, 15 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Lay one chicken breast on a cutting board, place your hand flat on top, and cut it in half horizontally to open it like a book. Season each piece inside and out with 1/8 teaspoon salt and a pinch of pepper. Heat 1 tablespoon oil in a skillet over medium-high heat until it shimmers.
2. Lay the four chicken pieces flat in the pan and sear without moving them for four minutes until the undersides are golden. Flip each piece and sear for three more minutes until cooked through and the internal temperature reaches 165°F [74°C]. Transfer to a plate.7 min
3. Add 1 minced garlic clove to the pan and stir for thirty seconds until fragrant. Pour 1/2 cup coleslaw dressing into the pan and warm it for one minute, scraping up any brown bits from the bottom. Taste and adjust salt if needed.1 min
4. Pile the fresh greens or cabbage on plates, lay the chicken on top, and spoon the warm dressing over everything. Serve right away while the chicken is warm and the greens are still crisp.

Note Swap the greens for roasted potatoes or rice to make the dressing work as a glaze. Leftover chicken and dressing keep in the refrigerator for two days; reheat the chicken gently and serve the dressing cold over fresh salad the next night to stretch it further.