Monday, June 14, 2010

Glazed Chicken with Apple Salad

This is another Pampered Chef recipe, but no fancy tools or exclusive spices are needed. I LOVED this. And, in fact, I'm craving it. Good thing I have all the stuff at home to make it again. The salad by itself is divine and would work well with any dish. The salad has a coleslaw-ish factor, so I also might add some shredded cabbage the next time I make it.

Glazed Chicken with Apple Salad

Dressing and Apple Salad Ingredients:
2 tbsp cider vinegar
2 tbsp apple jelly (I had no trouble finding this at wal-mart, but you can also use apricot preserves)
1/3 cup reduced-fat mayonnaise (I used fat free)
1 Granny Smith apple
1 red apple such as Jonathan, McIntosh or Gala (I used Gala)
1/2 cup lightly packed watercress, plus additional for serving (I would double this in the future)

Chicken and Glaze Ingredients:
4 boneless, skinless chicken breasts (I had tenders on hand, so that's what I used)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 tsp prepared stone-ground mustard
1 tbsp brown sugar

For dressing, mix together vinegar, jelly and mayonnaise; set aside. For salad, slice apples into julienne strips. Remove leaves from watercress stems (discard stems); coarsely chop watercress leaves. Combine apples and watercress in medium bowl; set aside.

For chicken, heat a grill pan over medium-high heat 5 minutes. Meanwhile, flatten chicken to an even thickness with a mallet or meat tenderizer. Brush with oil and season with salt and pepper. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink.

While chicken is cooking, prepare glaze. Combine jelly, mustard and brown sugar in small bowl. Brush chicken with glaze during the last minute of cooking.

To serve, arrange additional watercress on serving plates, if desired. Pour dressing over salad just before serving; toss to coat. Top watercress with salad and chicken.

Serves 4

Nutritional info:
Calories 280, total fat 7g, saturated fat 1.5g, cholesterol 65mg, carbohydrate 28g, protein 26g, sodium 560mg, fiber 1g.

Diabetic exchanges per serving:
2 fruit, 4 low-fat meat (2 carb)