24 ounce(s) chicken breast halves, 4 (6-ounce) skinless, boneless
1/2 cup(s) juice, apple
2 tablespoon maple syrup
1/2 teaspoon thyme, fresh
1 tablespoon butter, light, stick
2 large apple(s), Granny Smith, peeled, cored, quartered, and sliced
1/4 teaspoon salt
1/4 teaspoon pepper, black ground, freshly ground
1/8 teaspoon cinnamon, ground
sprig(s) thyme, fresh, optional
. Combine chicken and next 3 ingredients in a large zip-top plastic bag; seal bag, and marinate chicken in refrigerator 30 minutes.
Remove chicken from marinade, reserving marinade. Heat a large skillet over medium-high heat; coat pan with cooking spray. Add chicken; cook 5 to 6 minutes on each side or until done. Remove chicken from pan, and set aside.
Melt butter in pan over medium-high heat. Add apples; sauté 4 minutes. Add reserved marinade, salt, pepper, and cinnamon; bring to a boil, reduce heat, and simmer 4 minutes or until reduced slightly. Return chicken to pan; cook 2 minutes or until thoroughly heated. Garnish with thyme sprigs, if desired.
Yield: 4 servings (serving size: 1 chicken breast half and 2/3 cup apple mixture).
- Saturated Fat
- Dietary Fiber
- Total Fat
- Carb Choices