Asian Chicken with Cabbage Slaw

• 3 Tbsp. Kraft Light Smooth Peanut Butter
• 1/4 cup Kraft Asian Sesame Dressing
• 1 Tbsp. grated gingerroot
• 1 Tbsp. water
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 3 cups shredded savoy cabbage
• 2 cups shredded purple cabbage
• 1 large carrot, shredded
• 2 green onions, sliced

1. Heat oven to 350 degrees F.
2. Beat first 4 ingredients with whisk until well blended.
3. Combine cabbages and carrots in large bowl.
4. Add 1/4 cup peanut butter mixture; toss to coat.
5. Refrigerate 1 hour.
6. Meanwhile, place chicken in single layer in shallow pan; brush with remaining peanut butter mixture.
7. Bake 20 min.
8. or until chicken is done (170 degrees F); cut into strips.
9. Spoon cabbage mixture onto platter; top with chicken and onions.

butter, sesame dressing, gingerroot, water, chicken breasts, shredded savoy cabbage, purple cabbage, carrot, green onions

Taken from www.kraftrecipes.com/recipes/asian-chicken-cabbage-slaw-107173.aspx (may not work)