Apricot-Brie Chicken

Apple-Pecan Arugula Salad
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Wine Recommendation

Sonoma-Cutrer Chardonnay

Ingredients

  • 6 (6-oz) boneless, skinless chicken breasts
  • 6 oz Brie cheese, sliced
  • ¾ cup apricot preserves (or use fig preserves)
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp chopped fresh rosemary (optional)

Instructions

  1. Pound chicken to an even thickness in a zip-top plastic bag. Sprinkle with salt and pepper, if desired.
  2. Cook chicken, in batches if necessary, in a large nonstick skillet coated with cooking spray over medium-high heat 5 minutes. Turn chicken, top with cheese, and cook 5 to 6 minutes or until chicken is done and cheese melts.
  3. Meanwhile, whisk together preserves, vinegar, and Worcestershire in a small saucepan. Bring to a boil, reduce heat, and simmer 10 to 15 minutes or until thickened. Serve chicken with sauce. Sprinkle with rosemary, if desired.

Side Dish Ingredients

  • 6 cups arugula
  • 3 apples, thinly sliced (or use pears)
  • ½ cup chopped pecans
  • ⅓ cup olive oil vinaigrette

Side Dish Instructions

  1. Toss together all ingredients in a bowl.

Nutritional Information

Main Side Total
Servings 6 6
Calories
400
161
561
Fat (g) 12 12 24
Sat. Fat (g) 6 1 7
Protein (g) 44 2 46
Carb (g) 27 15 42
Fiber (g) 0 3 3
Sodium (mg) 326 116 442

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