Glazed Chicken with Apple Salad

This recipe was submitted by Cindy Jones.

Dressing and Apple Salad

2 Tbsp. Cider vinegar

2 Tbsp apple jelly

1/3 cup reduced-fat mayo

1 granny smith apple

1 red apple such as Jonathan, McIntosh or Gala

½ cup lightly packed watercress plus additional for serving – I can’t ever find watercress so I make this salad with romaine.

For dressing, mix together vinegar, jelly and mayo, set aside. For salad, slice apples in to julienne strips. Chop watercress/romaine. Combine apples and lettuce, Set aside.

Chicken and Glaze

4 boneless, skinless chicken breasts

1 Tbsp. olive oil

½ tsp salt

¼ tsp coarsely ground pepper

2 Tbsp. apple jelly

1 tsp prepared stone-ground mustard

1 Tbsp brown sugar

For Chicken, heat grill. Meanwhile, flatten chicken to an even thickness. Brush with oil and season with salt and pepper. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over, cook 406 minutes or until center of chicken is no longer pink.

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

To serve, arrange romaine/watercress on serving plate, if desired. Pour dressing over salad just before serving, toss gently to coat. Top salad with chicken.

Yield: 4 servings