This recipe came to be when a few summers ago, we had more then alot of cabbage in the garden. My family was getting tired of cabbage rolls, fried cabbage and plain coleslaw so, I created this fun healthy dish. Since then, it has been requested by friends and family over and over again.
1) In a shallow dish combine eggs and milk. In a second shallow dish combine crushed crackers, garlic powder, onion powder, paprika and pepper. Place a chicken breast half between 2 pieces of plasic wrap. Using a meat mallet, pound chicken lightly to about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken breast halves. Dip chicken breasts, one at a time, into egg mixture; coat with crumb mixture. 2) In a large skillet, heat 1-2 tablespoons of oil over medium heat. Add one piece of chicken, cook uncovered for 8 to 10 mminutes or until chicken is no longer pink, turning once. Keep chicken warm in a 300 fahrenheit oven while frying remaining chicken (see tip) 3) In a small bowl stir together mayonnaise, vinegar, orange juice and sugar. In a large bowl combine cabbage, carrots, apple and cheese. Pour mayonnaise mixture over cabbage mixture. Toss lightly to coat. 4) To serve, place cooked chicken on a plate and top with coleslaw salad. To garnish, place a small piece of cheese cubed on top of salad, cut 3 grapes in half lenght wise, place grapes around cheese cube as peddles to make a flower. Tip: Place a wire rack on a foil lined cookie shet, place chicken halves in single layers on wire rack to help keep them crispy.