Apricot-Brie Chicken
Apple-Nut Arugula Salad
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 6 oz Brie cheese, sliced
- ¾ cup apricot preserves
- 2 Tbsp apple cider vinegar
- 2 Tbsp Worcestershire sauce
- 2 Tbsp chopped fresh rosemary
Instructions
- Season chicken 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, top with cheese, and 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 5 minutes or until thickened. Serve chicken with sauce. Sprinkle with rosemary.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula
- 2 apples, sliced
- ½ cup chopped pecans
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
400
|
213
|
613
|
| Fat (g) | 12 | 19 | 31 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 44 | 2 | 46 |
| Carb (g) | 27 | 11 | 38 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 326 | 127 | 453 |
| T. Sugs (g) | 18 | 8 | 26 |
| A. Sugs (g) | 18 | 0 | 18 |
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