Pampered Chef: Glazed Chicken with Apple Salad

Dressing & Apple Salad
2 T cider vinegar
2 T apple jelly
1/3 C light mayonnaise
1 Granny Smith apple
1 red apple (Gala, Jonathan, McIntosh,etc)
1/2 C light packed watercress plus additional for serving

Chicken & Glaze
2 large boneless, skinless chicken breasts halved
1 T extra virgin olive oil
.5 t salt
.5 t black pepper
2 T apple jelly
1 t prepared stone-ground mustard
1 T brown sugar

1. For dressing, mix together vinegar, jelly and mayonnaise, set aside. For salad, julienne apples. Remove leaves from watercress stems (& discard); coarsely chop watercress leaves. Combine apples & watercress in bowl and set aside.
2. For chicken heat a grill pan over medium high heat for 5 minutes. Meanwhile flatten chicken to an even thickness using a meat tenderizer. Brush with oil and season with salt & pepper. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over and cook 4-6 minutes or until center of chicken is no longer pink.
3. While chicken is cooking, prepare glaze. Combine jelly, mustard and brown sugar. Brush chicken with glaze during last minute of cooking.
4. To serve, arange additional watercress on serving plates, if desired. Pour dressing over salad just before serving; toss gently to coat. Top watercress with salad and chicken.

Number of Servings: 4

Recipe submitted by SparkPeople user MINNOW1982.