Preheat oven to 325°. Pat dry and pound chicken breasts to desired thickness and dust both sides with flour. In a large flat dish, set aside bread crumbs. In a separate dish, whisk eggs and 1 tbsp. of Fire Sauce #9. Soak chicken breasts into egg mixture and then lay down onto bread crumb dish to coat both sides. Set breasts onto wire rack over baking pan and bake for 20-22 minutes.
In a small bowl, whisk together apple cider, Southeast Asian Rub, Fire Sauce #9, chopped sweet and hot peppers, and sweet and hot pepper juice. In a large bowl, toss vegetables and cilantro with marinade and set in refrigerator for 30 minutes. Serve slaw with chicken breasts. |
