Wednesday, October 5, 2011

Apple-Glazed Chicken with Spinach

Another simple, healthy, and delicious meal! I have to confess that my kids turned their noses up at the spinach, but I'm going to chalk that up to plain ol' orneriness. They've eaten cooked spinach in the past and this is VERY mild tasting. You really must use fresh spinach here. If you use red-skinned apples, this dish is extra pretty. This is a great option for these progressively cooler nights when you want something warmer than a side salad. I served some potatoes on the side for a starch.

~Recipe from Better Homes and Gardens Eat Well Lose Weight Cookbook

  • 1/2 c. apple jelly*
  • 2 T. reduced-sodium soy sauce
  • 1 T. snipped fresh thyme or 1 t. dried thyme, crushed
  • 1 t. finely shredded lemon peel
  • 1 t. grated fresh ginger
  • 4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
  • 1/4 t. salt
  • 1/4 t. pepper
  • 2 medium apples, cored and coarsely chopped (bite-size)
  • 1/2 c. sliced onion
  • 2 cloves garlic, minced
  • 10-12 ounces fresh spinach
*I subbed in 1/3 c. apple juice concentrate with honey to make it a full 1/2 cup

  1. Preheat broiler. For glaze, combine apple jelly, soy sauce, thyme, lemon peel, and ginger in a small microwave safe bowl. Microwave, uncovered, on high for about a minute or just until jelly is melted, stirring once. Set aside 1/4 cup glaze.
  2. Season chicken with half of the salt and pepper. Place on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is tender and no longer pink. Turn once and brush with remaining glaze during last 5 minutes of cooking.
  3. Meanwhile, spray a large saucepan with nonstick cooking spray. Preheat over medium heat. Add apples, onion, and garlic; cook and stir for about 3 minutes. Stir in reserved 1/4 cup glaze and bring to boiling. Add spinach and toss just until wilted. Sprinkle with remaining salt and pepper.
  4. Serve chicken over/with spinach mixture.
~Makes 4 servings

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