These are a quick and really delicious was to make chicken breasts. It’s also different from the standard chicken breasts. The coleslaw was actually leftover from Thursday, and was still excellent – very crispy, even after two days.

• Island-Spiced, Pineapple-Glazed Grilled Chicken Breasts (Fine Cooking #59, September 2003, p. 33)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
• Creamy Coleslaw (The Best Recipe, p. 43)