Apricot-Brie Chicken
Apple-Pecan Arugula Salad
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 2 oz Brie cheese, sliced
- ¼ cup apricot preserves (or use fig preserves)
- 2 tsp apple cider vinegar
- 2 tsp Worcestershire sauce
- 2 tsp chopped fresh rosemary (optional)
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag. Sprinkle with salt and pepper, if desired.
- Cook chicken in a large nonstick skillet coated with cooking spray over medium-high heat 5 minutes. Turn chicken, and top with cheese. Cook 5 to 6 minutes or until chicken is done and cheese melts.
- 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
- 2 cups arugula
- 1 apple, thinly sliced (or use pears)
- 3 Tbsp chopped pecans
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
400
|
175
|
575
|
| Fat (g) | 12 | 13 | 25 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 44 | 2 | 46 |
| Carb (g) | 27 | 15 | 42 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 326 | 129 | 455 |
Quick & Healthy Meal Plan
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