Parmesan Crusted Chicken With Leeks And Apples Recipe

Ingredients

2-1/2 cups coarsely chopped & peeled apples

1-2/3 cups thinly sliced leek

1/4 cup grated Parmesan cheese

1 teaspoon sugar

4 (4-oz) skinned, boned chicken breast halves 2 tablespoons all-purpose flour

1 teaspoon butter 1/2 teaspoon salt, divided

1 (16-oz) can chicken broth

1/8 teaspoon black pepper

1/8 teaspoon dried rosemary

3/4 cup apple juice

4 cups hot cooked wild rice mix

1/3 cup whipping cream

Preparation

Heat a skillet with cooking spray over medium-high heat until hot. Add apple, leek & sugar; saute 12 mins or until browned. Remove from pan; set aside. Combine cheese, flour, 1/4 tsp. salt & pepper in a dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat; add chicken. Saute 4 mins on each side or until chicken is done. Remove chicken from pan, keep warm. Add juice & broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1-1/2 cups. Add cream; reduce heat & cook 5 mins. Stir in reserved apple mixture, rosemary & 1/4 tsp. salt; cook 2 mins. Spoon rice onto 4 plates; top with chicken & sauce. (507 cals.; 12.6 g. fat; 35.8 g. prot.)