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Publix Aprons Recipes

Tomato Pesto Chicken, Cole Slaw Crisp, and Strawberry-Pecan Fool

Total Time - 45 minutes / Makes 4 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Preheat oven; prepare dessert through step 2 - 10 minutes
  • Prepare cole slaw recipe; begin to bake - 5 minutes
  • Prepare chicken; complete dessert and serve - 30 minutes

Tomato Pesto Chicken

Ingredients
2 medium tomatoes
1 3/4 lb boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
6 tablespoons sun-dried tomato pesto, divided
3/4 cup shredded Cheddar-Jack cheese, divided 

Steps
  1. Cut six 1/4-inch-thick slices from tomatoes. Preheat large sauté pan on medium-high 2–3 minutes. Cut each chicken breast in half; season with salt and pepper.
  2. Place oil in pan, then add chicken; cook 8-10 minutes, turning only once, or until golden.
  3. Reduce heat to medium-low. Top chicken with pesto, tomatoes, and cheese; cover and cook 10–12 minutes or until 165°F. Serve.

CALORIES (per 1/4 recipe) 400kcal; FAT 20g; CHOL 130mg; SODIUM 760mg; CARB 6g; FIBER 1g; PROTEIN 47g; VIT A 15%; VIT C 25%; CALC 20%; IRON 10%

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Cole Slaw Crisp

Ingredients
2 tablespoons butter
8 ozs three-color cole slaw mix
3/4 cup cole slaw dressing
1 1/4 cups shredded Cheddar-Jack cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup plain bread crumbs

Steps
  1. Preheat oven to 400°F. Cut butter into pieces; place in bowl to soften.
  2. Combine slaw, dressing, 1 cup cheese, salt, and pepper; transfer to 2-quart baking dish.
  3. Mix bread crumbs and remaining 1/4 cup cheese into butter with fingertips until blended; spread over top. Bake 15–20 minutes or until golden and edges are bubbly. Let stand 5 minutes; serve warm. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 320kcal; FAT 23g; CHOL 45mg; SODIUM 610mg; CARB 23g; FIBER 2g; PROTEIN 9g; VIT A 25%; VIT C 50%; CALC 25%; IRON 4%

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Strawberry-Pecan Fool

Ingredients
8 oz frozen light nondairy whipped topping
1 (11.5-ounce) frozen pecan coffee cake
1 pint strawberries (2 1/2 cups), thinly sliced
1/4 cup liquid French vanilla non-dairy creamer

Steps
  1. Place topping in bowl to soften. Cut cake into 1-inch cubes. slice berries.
  2. Whisk creamer into topping until smooth.
  3. Layer in dessert bowl, one-half each of the cake cubes, berries, and topping; repeat. Chill until ready to serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 320kcal; FAT 16g; CHOL 15mg; SODIUM 220mg; CARB 43g; FIBER 2g; PROTEIN 3g; VIT A 0%; VIT C 60%; CALC 0%; IRON 8%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 13 ITEMS TO LIST

Dairy
Add to your grocery list 1/4 cup liquid French vanilla coffee creamer
Add to your grocery list 2 cups shredded Cheddar-Jack cheese

Dry Grocery
Add to your grocery list 3/4 cup coleslaw dressing
Add to your grocery list 6 tbsp sun-dried tomato pesto

Frozen
Add to your grocery list 8 oz light nondairy whipped topping
Add to your grocery list 1 (11.5-oz) pecan coffee cake

Meat
Add to your grocery list 1 3/4 lb boneless, skinless chicken breasts

Produce
Add to your grocery list 1 pt (2 1/2 cups) strawberries
Add to your grocery list 8 oz three-color coleslaw mix
Add to your grocery list 2 medium tomatoes

From Your Pantry
Add to your grocery list 2 tbsp butter
Add to your grocery list 2 tbsp canola oil
Add to your grocery list 3/4 cup plain bread crumbs

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Aprons Advice

  • Complete your meal with rice pilaf and garlic bread.
  • The coffee cake in the dessert recipe does not need to thaw; it is easier to cut when partially frozen.
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Recipe Version poul0070