Last night, we tried the Maple Walnut Chicken from my DBA cookbook and it was incredible!
Hope you have a lovely Thursday!
Maple Walnut Chicken4 boneless, skinless chicken breast halves (6 to 7 oz each)
1 tablespoon olive oil
1 tablespoon packed fresh thyme leaves (I used ground thyme)
1/2 cup walnuts
5 tablespoon cider vinegar (I used apple cider vinegar)
3 tablespoon maple syrup
1 package (8.5 oz) precooked whole-grain pilaf
1 bag (9 oz) microwave-in-bag spinach
1/3 tsp each, salt and pepper
1/2 c water
1. Rub chicken breasts with oil, then rub with thyme, salt and freshly ground black pepper. Let stand
2. In nonstick skillet, toast walnuts on medium 4-6 minutes or until golden, stirring occasionally. Transfer walnuts to dish; do not remove skillet from heat.
3. Add chicken to same skillet; cook 12 minutes or until golden brown and juices run clear when pierced with tip of knife, turning frequently. Transfer chicken to clean plate; do not remove skillet from heat.
4. To same skillet, add vinegar and cook 1 minutes, stirring. add syrup and water; simmer 6-7 minutes or until mixture has thickened, stirring occasionally.
5. Meanwhile, cook pilaf, then spinach according to package directions.
6. Stir walnuts and any chicken juices into sauce. Divide pilaf and spinach among plates. Top with chicken and spoon maple-walnut sauce all around.
Note: Serves 4. Each serving is about 435 calories, 40 g protein, 33 g carbohydrates, 17 g fat (2 g saturated), 10 g fiber, 82 mg cholesterol, 310 mg sodium
*spinach, walnuts and whole grain pilaf deliver heart-boosting antioxidants and fiber