Chicken in Garlic-Vinegar Sauce

Braising chicken in vinegar and herbs is a very popular way of cooking in Mediterranean Europe. Often paired with sweet sausage, this is a gutsy, wholesome dish that can be made a day ahead. Serve with whole-wheat couscous tossed with fresh herbs and steamed broccolini.

Makes 6 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 1 hour 50 minutes

EASE OF PREPARATION: Easy

3-3 1/2 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1/2 teaspoon coarse salt, plus a pinch, divided
1/2 teaspoon freshly ground pepper
7 teaspoons extra-virgin olive oil, divided
1 tablespoon butter
1/2 cup minced shallots
16 large cloves garlic, peeled
1/3 cup sherry vinegar or red-wine vinegar
1 cup reduced-sodium chicken broth
2 sprigs fresh thyme or 2 teaspoons dried
1/2 cup reduced-fat sour cream
1 tablespoon Dijon mustard
2 teaspoons tomato paste
2 teaspoons all-purpose flour
2 medium tomatoes, seeded and cut into 1/2-inch pieces
2 tablespoons finely minced fresh chives

1. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
2. Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.
3. Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
4. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
5. Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for garnish.
6. When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.

NUTRITION INFORMATION: Per serving: 301 calories; 14 g fat (5 g sat, 6 g mono); 116 mg cholesterol; 9 g carbohydrate; 34 g protein; 1 g fiber; 427 mg sodium; 612 mg potassium.
Nutrition bonus: Vitamin C (20% daily value), Potassium (17% dv), Vitamin A (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 4 lean meat, 2 fat

TIP: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.

MAKE AHEAD TIP: Prepare through Step 4; cool to room temperature and refrigerate for up to 1 day. Finish with Steps 5-6 before serving.

French Onion Soup

Ingredients
1/2 cup unsalted butter
6 onions, sliced (yellow will do, but if like a bit sweeter, do half yellow, half sweet)
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine
3 heaping tablespoons all-purpose flour
2 quarts (=8 Cups) beef broth (or do half broth and half stock if you like stronger flavor)
1 baguette, sliced
1/2 pound grated Gruyere

Directions
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25-35 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Classic Beef Pot Roast

Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts for this traditional recipe.

Yield
10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Ingredients
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)
Preparation

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.


Nutritional Information
Calories:307 (31% from fat)
Fat:10.4g (sat 3.5g,mono 4.8g,poly 0.5g)
Protein:28.6g
Carbohydrate:23.7g
Fiber:2.8g
Cholesterol:85mg
Iron:3.9mg
Sodium:340mg
Calcium:34mg

Beef Bourguignon

1/2 lb bacon
8 green onions, chopped
2 onions, diced
2 carrots, diced
2 cloves garlic, minced
2 cups flour
1 tsp nutmeg
salt and pepper
3 lbs cubed stewing beef
olive oil
1/4 cup Cognac
2 cups beef stock
2 fresh thyme sprigs
3 cups dry red wine
1 bay leaf
24 pearl onions
5 tbsp butter
2 tbsp sugar
1 lb mushrooms
chopped fresh parsley for garnish

1. Chop raw bacon into small pieces. Cook in a non-stick frying pan over medium heat until browned. Remove with a slotted spoon and set aside.

2. Add enough oil to the bacon fat to make 1/4 cup and add diced onions, carrots, green onions and garlic. Saute until soft. Transfer to a large oven proof pot.

3. In a large dish mix the flour, nutmeg, salt and pepper. Toss the cubed beef in flour to coat. Add to frying pan with enough oil to prevent sticking (I had to do 2 batches). Brown well and transfer meat to the large pot with the veggies.

4. Use the 1/4 cup cognac and some of the beef stock to deglaze the frying pan over high heat. Scrap all the bits of good stuff off the bottom and then pour into pot.

5. Add remaining beef stock, wine, thyme and bay leaf. Bring to a boil. Once boiling, transfer covered pot to oven and bake at 325F for 3 hours.

6. In the meantime, peel the pearl onions (easier if you blanche them for 30 seconds or so). Saute them in 2 tbsp butter with 2 tbsp of sugar until browned. Remove to a dish, in the same pan saute mushroom with remaining butter. Transfer to dish with onions.

7. 30 minutes before ready to serve, add onions and mushrooms to the stew. Continue baking.

8. Serve and garnish with bacon bits and chopped parsley.

Pork Medallions with Fig & Port Wine Sauce

This dish showcases how deliciously pork complements the sweet and tart tastes of fruit.

Makes 4 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

16 small dried Mission figs, stemmed
1 cup tawny port (see Note)
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 cup thinly sliced onion
1 cup reduced-sodium chicken broth
1 teaspoon chopped fresh thyme
1 bay leaf
1 teaspoon balsamic vinegar, or more to taste
1/2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1 pork tenderloin (1-1 1/4 pounds), trimmed and sliced into 1-inch-thick medallions
1/4 cup all-purpose flour

1. Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
2. Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and pepper. Set aside.
3. Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
4. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still a little pink in the center, about 2 minutes. The sauce should be syrupy. If not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until it’s reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.

NUTRITION INFORMATION: Per serving: 394 calories; 10 g fat (2 g sat, 6 g mono); 64 mg cholesterol; 34 g carbohydrate; 26 g protein; 4 g fiber; 229 mg sodium; 618 mg potassium.

Nutrition bonus: Selenium (58% daily value), Potassium (18% dv), Zinc (16% dv), Iron (15% dv).

2 Carbohydrate Servings

Exchanges: 1 fruit, 1 other carbohydrate, 3 1/2 lean meat

TIP: Note: What differentiates tawny from ruby port is that tawny is aged in oak, turning its ruby color toward brown.

Pork Chops with Apricot-Tomato Chutney

Roasted tomatoes have a bright taste that's perfect with apricots - which are themselves a traditional bistro pairing with pork. Altogether, here's a meal that only needs couscous and some steamed cauliflower or green beans on the side.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

4 boneless, center-cut pork loin chops (1-1 1/4 pounds), trimmed of fat
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 14-ounce can diced fire-roasted tomatoes
1/4 cup chopped dried apricots
1 tablespoon lemon juice
1/8 teaspoon crushed red pepper
1 tablespoon chopped fresh thyme for garnish

1. Preheat oven to 350°F.
2. Sprinkle pork chops with salt and pepper. Heat oil in a large skillet over medium heat. Add the pork chops and cook until browned, 1 to 2 minutes per side. Transfer to an 8-inch-square glass baking dish. Add tomatoes, apricots, lemon juice and crushed red pepper to the skillet and increase heat to medium-high. Bring to a boil and cook, scraping up any browned bits, until the sauce thickens into chutney, 4 to 5 minutes. Pour the chutney over the pork chops.
3. Bake the pork chops until just cooked through, 8 to 10 minutes. Divide the chops and chutney among 4 plates and sprinkle with thyme.

NUTRITION INFORMATION: Per serving: 242 calories; 10 g fat (3 g sat, 6 g mono); 65 mg cholesterol; 11 g carbohydrate; 25 g protein; 2 g fiber; 414 mg sodium.
Nutrition bonus: Selenium (55% daily value), Vitamin C (25% dv), Vitamin A (20% dv).

RELATED RECIPES: Mustard-Maple Pork Tenderloin Tuscan Pork Loin Adobo Pork & Potato Packets Pork Tenderloin with Grilled Peach-Ginger Chutney Pork Chops with Apples & Thyme Quick Pork Saute with Blackberries

Raspberry-Balsamic Chicken with Shallots

Tasty and flexible—what more could you want in a recipe? You could easily vary the flavors by making the dish with black cherry jam and red-wine vinegar, apricot jam and apple cider vinegar or orange marmalade and sherry vinegar.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour 20 minutes (including 1 hour of marinating)

EASE OF PREPARATION: Moderate

3/4 cup seedless all-fruit raspberry jam
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 4- to 5-ounce boneless, skinless chicken breasts, tenders removed (see Tip)
2 1/2 teaspoons extra-virgin olive oil
1/2 cup chopped shallots (2-3 large)
1 1/2 teaspoons minced fresh thyme

1. Combine jam and vinegar in a small pan over medium-low heat. Cook, stirring often, until the jam is dissolved, 3 to 4 minutes. Remove from heat, stir in salt and pepper and let cool slightly. Reserve 1/2 cup of the sauce. Place chicken breasts and the rest of the sauce in a large sealable plastic bag. Seal and shake gently to coat. Marinate in the refrigerator for 1 to 1 1/2 hours.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute. Remove the chicken from the marinade (discard marinade). Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side. Add the reserved raspberry sauce; stir to melt the jam and coat the chicken. Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes. Serve immediately.

NUTRITION INFORMATION: Per serving: 296 calories; 4 g fat (1 g sat, 3 g mono); 66 mg cholesterol; 36 g carbohydrate; 27 g protein; 0 g fiber; 371 mg sodium; 370 mg potassium.

Nutrition bonus: Selenium (28% daily value).

2 1/2 Carbohydrate Servings

TIP: Tip: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."

Boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.

MAKE AHEAD TIP: Cover and refrigerate the sauce for up to 1 week.

Chicken & Blueberry Pasta Salad

Yes, blueberries and pasta. The addition of poached chicken and feta cheese makes this dish into a light and satisfying summer supper that's also great for a potluck. If you already have some leftover chicken, skip Step 1 and add shredded chicken in Step 4.

Makes 6 servings, about 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 pound boneless, skinless chicken breast, trimmed of fat
8 ounces whole-wheat fusilli or radiatore
3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1/3 cup reduced-sodium chicken broth
1/3 cup crumbled feta cheese
3 tablespoons lime juice
1 cup fresh blueberries
1 tablespoon chopped fresh thyme
1 teaspoon freshly grated lime zest
1/4 teaspoon salt

1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.

NUTRITION INFORMATION: Per serving: 315 calories; 11 g fat (3 g sat, 6 g mono); 49 mg cholesterol; 33 g carbohydrate; 23 g protein; 5 g fiber; 238 mg sodium; 207 mg potassium.

Nutrition bonus: Selenium (60% daily value), Fiber (20% dv).

2 Carbohydrate Servings

Exchanges: 2 starch, 2 very lean meat, 2 fat

MAKE AHEAD TIP: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just before serving.

Filet Mignon with Blueberry-Bourbon Barbecue Sauce

Blueberries, loaded with antioxidants, have a balance of sweet and sour, which makes them an excellent base for a rich, tangy barbecue sauce. Fresh thyme rubbed on the steak dovetails wonderfully with the blueberries. Serve with fresh tomato wedges.

Makes 4 servings

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

Blueberry-Bourbon Barbecue Sauce
1 1/2 teaspoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
1 jalapeño pepper, seeded and chopped
1/4 cup bourbon
1 cup fresh or frozen (not thawed) blueberries
1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon brown sugar
1 1/2 teaspoons molasses
Pinch of ground allspice

Filet Mignon
1 tablespoon chopped fresh thyme
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1 pound filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions

1. To prepare sauce: Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
2. Preheat grill to high.
3. Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.

NUTRITION INFORMATION: Per serving: 309 calories; 12 g fat (3 g sat, 6 g mono); 67 mg cholesterol; 16 g carbohydrate; 25 g protein; 1 g fiber; 430 mg sodium; 462 mg potassium.
Nutrition bonus: Selenium (40% daily value), Zinc (30% dv), Vitamin C (15% dv).
0 Carbohydrate Servings
Exchanges: 3 1/2 lean meat

Chicken & Spiced Apples

The buttery apples suit these chicken breasts, which are pounded thin so they cook evenly and quickly. You could also serve this compote with any roasted meat or vegetable.

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Moderate

2 apples, preferably Braeburn, peeled and thinly sliced
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
3 teaspoons extra-virgin olive oil, divided
3 teaspoons unsalted butter, divided
1 1/8 teaspoons herbes de Provence (see Note), divided
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds boneless, skinless chicken breasts, trimmed
1 cup reduced-sodium chicken broth
1 teaspoon freshly grated lemon zest

1. Toss apple slices with lemon juice and cinnamon in a small bowl. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. Keep warm.
2. Mix 1 teaspoon herbes de Provence, salt and pepper. Place chicken between sheets of plastic wrap and pound with a meat mallet or the bottom of a small saucepan to a 1/2-inch thickness. Sprinkle the chicken on both sides with the seasoning mixture.
3. Heat 1 teaspoon oil and 1 teaspoon butter in a large skillet over high heat. Add half the chicken and cook until no longer pink in the center, 2 to 3 minutes per side. Remove to a platter and keep warm. Add the remaining 1 teaspoon oil and 1 teaspoon butter to the pan; heat over high heat. Cook the remaining chicken in the same manner.
4. Add broth, lemon zest, the remaining 1/8 teaspoon herbes and any accumulated juices from the chicken to the pan. Cook, stirring to scrape up any browned bits, until slightly reduced, about 3 minutes. Spoon the sauce over the chicken and serve with the sautéed apples.

NUTRITION INFORMATION: Per serving: 191 calories; 6 g fat (2 g sat, 2 g mono); 72 mg cholesterol; 6 g carbohydrate; 27 g protein; 1 g fiber; 351 mg sodium; 342 mg potassium.

Nutrition bonus: Niacin (65% daily value), Selenium (29% dv).

1/2 Carbohydrate Serving

TIP: Ingredient note:
Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in specialty stores, but it is easy to make your own. Mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.

Chicken Breasts with Savory Apple Stuffing

YIELD: 4 SERVINGS

4 skinless chicken breast halves with bone (about 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Butter-flavored nonstick cooking spray

STUFFING:
4 slices firm, whole wheat, multi-grain, or sourdough bread
1/4 cup finely chopped onion
1/4 cup finely chopped celery (include the leaves)
1 cup chopped, peeled Granny Smith apple (about 1 medium-large)
1/2 teaspoon fines herbes; or 1/4 teaspoon each dried thyme and sage
1/4 cup plus 2 tablespoons chicken broth

1. Rinse the chicken with cool water and pat it dry with paper towels. Lightly sprinkle both sides with the salt and black pepper and set aside.

2. Tear the bread into pieces, put in a blender or food processor, and process into coarse crumbs. Set aside.

3. Coat a large, nonstick skillet with cooking spray. Add the onion, celery, apple, herbs and 2 tablespoons of the broth and place the skillet over medium heat. Cover the skillet and cook, stirring occasionally, for about 2 minutes or until the vegetables and apples start to soften. Remove the skillet from the heat and toss in the bread crumbs.

4. Tossing gently, slowly add enough of the remaining broth to make a moist but not wet stuffing that holds together. Set the stuffing aside.

5. Coat a 9x13" pan with nonstick cooking spray and lay the chicken in the pan with the bone side up. Mound a quarter of the stuffing into the depression of the breastbone of each piece of chicken. Spray the tops of the stuffing lightly with the cooking spray.

6. Cover the pan with alumimum foil, and bake at 350°F (175°C) for 40 minutes. Remove the foil and bake for 20 additional minutes or until the chicken is tender, the juices run clear, and the stuffing is lightly browned. Serve hot.

Nutritional Facts (per serving)
CALORIES: 248
CARBOHYDRATES: 18 g
CHOLESTEROL: 82 mg
FAT: 3.1 g
FIBER: 2.9 g
PROTEIN: 36 g
SODIUM: 435 mg
CALCIUM: 48 mg
GI RATING: LOW

From: http://www.geocities.com/topangasunrise/ChickenBreastsSavoryAppleStuffing.html