Ingredients
Cooking spray
2 1/2 cups coarsely chopped peeled Braeburn or Gala apple (about 1 pound)
1 2/3 cups thinly sliced leek (about 2 small)
1 teaspoon sugar
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 teaspoon butter or stick margarine
3/4 cup apple juice
1 (16-ounce) can fat-free, less-sodium chicken broth
1/3 cup whipping cream
1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary
4 cups hot cooked wild rice mix (such as Uncle Ben's Long Grain & Wild Rice )
Preparation
Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add apple, leek, and sugar; sauté 12 minutes or until browned. Remove from pan, and set aside.
Combine cheese, flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until chicken is done. Remove chicken from pan; keep warm. Add juice and broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1 1/2 cups (about 7 minutes).
Add cream; reduce heat, and cook 5 minutes. Stir in reserved apple mixture, rosemary, and 1/4 teaspoon salt; cook 2 minutes. Spoon rice onto each of 4 plates; top with chicken and sauce.
Yield
4 servings (serving size: 1 chicken breast half, 1 cup rice, and about 1/2 cup sauce)
Nutritional Information
CALORIES 507(22% from fat); FAT 12.6g (sat 6.8g,mono 3.4g,poly 1g); PROTEIN 35.8g; CHOLESTEROL 100mg; CALCIUM 163mg; SODIUM 748mg; FIBER 3.1g; IRON 2.5mg; CARBOHYDRATE 63.2g
From: Cooking Light (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665474)
