Tasty Tuesday

I thought it would be fun to share recipes on Tuesday's.  So here is my favorite recipe!  The picture and recipe are in the 29 Minutes to Dinner, from the pampered chef...BEST COOKBOOK EVER!

Glazed Chicken with Apple Salad

Dressing and Apple Salad

2 tbsp cider vinegar

2 tbsp apple jelly

1/3 cup reduced-fat mayonnaise

1 Granny Smith apple

1 red apple such as Jonathan, McIntosh, or Gala

1/2 cup lightly packed watercress

plus additional for serving

(I use shredded lettuce and sometimes mix with watercress)

Chicken and Glaze

4 boneless, skinless chicken breasts

1 tbsp olive oil

1/2 tsp salt

1/4 tsp coarsely ground pepper

2 tbsp apple jelly

1 tsp stone-ground mustard

1 tbsp brown sugar

1. For dressing, mix together vinegar, jelly and mayo; set aside. For salad, slice apples into julienne strips. Remove leaves from watercress stems (discard stems); coarsely chop watercress leaves. Combine apples and watercress in a bowl and set aside.

2. For chicken, heat a grill pan over medium-high heat 5 minutes. Meanwhile, flatten chicken to an even thickness using a tenderizer. Brush with oil and season with salt and pepper. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; 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 in a bowl. Brush chicken with glaze during last minute of cooking. (WARNING...it burns really easy! I learned the hard way!)

4. To serve, arrange additional watercress on serving plates, if desired. Pour dressing over salad just before serving; toss gently to coat. Top watercress with salad and chicken.

Yield: 4 servings

Hope you all enjoy! Let me know what you think.