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- 4 boneless skinnless chicken breast halves (seasoned with BBQ spice purchased or homemade )
- 6 tablespoons sweet baby ray's barbecue sauce
- 4 smoked gouda cheese, sliced (about 3/4 oz ea)
- 12 ounces red onions, scented cilantro slaw (recipe below)
Red Onion Scented Cilantro Slaw
- 12 ounces shredded cabbage
- 2 tablespoons red onions, minced
- 3 tablespoons green peppers, small dice
- 1/2 cup fresh cilantro, chopped
- 1/3 cup sugar, granulated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/3 cup cider vinegar
- 1/2 teaspoon Tabasco sauce
- 1/4 cup plus 1 tablespoon canola oil
- 1Brush each chicken breast with oil (both sides) then season with BBQ spice (BBQ Spice is in the spice section of the grocery store or may be homemade).
- 2Over a pre-heated, cleaned and oiled grill, cook the chicken breasts to a golden brown on one side then turn over and cook for about 2 minutes.
- 3Brush the cooked side with the BBQ Sauce and cook for 2 minutes then brush again with BBQ Sauce and place a slice of cheese on each sauced chicken breast.
- 4Grill the chicken breast until the internal temperature reaches 165° F and the cheese is melted.
- 5To Make Red Onion Scented Cilantro Slaw: In a stainless or glass bowl combine all the vegetables and toss to blend well.
- 6Combine and blend the ingredients except for the oil for the dressing in a separate bowl and allow marinating for 15 minutes then whisk in the oil.
- 7Combine the dressing and vegetables and toss to blend well. Adjust the salt and pepper.
- 8Refrigerate until needed.
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Nutritional Facts for Grilled Chicken Breast San Antonio
Serving Size: 1 (331 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 408.5
- Calories from Fat 186
- Total Fat 20.6 g
- Saturated Fat 3.0 g
- Cholesterol 46.4 mg
- Sodium 406.6 mg
- Total Carbohydrate 38.9 g
- Dietary Fiber 4.0 g
- Sugars 29.3 g
- Protein 17.3 g
The following items or measurements are not included:
smoked gouda cheese