CathieA & Parmesan-Crusted Chicken

[JennyLiz]

CathieA- You are so COOL! http://www.cookinglight.com/bbs/smile.gif I finally got around to making Parmesan-Crusted Chicken with Leeks and Apples (April 2000 p.124), after you recommended it on the old bb. This was SO delicious! My 13 mo. old and 4 year old gobbled it up. It's probably the best chicken dish I've ever made. Now, I'm afraid to make it again because it won't turn out as well the second time. http://www.cookinglight.com/bbs/tongue.gif

Thank you CathieA - from now on, when you type, I'll read!!

[Zinnia]

Hi JennyLiz,
Just wanted to say I agree with ya on that one! http://www.cookinglight.com/bbs/wink.gif I also have made it before, & it will turn out good the second time too, really! It sounds corny but, I love when my kids "inhale" what I make! It's such a good feeling-because they love it, & there are NO leftovers, Lol! Take care, http://www.cookinglight.com/bbs/smile.gif Zinnia

[CATHIEA]

JennyLiz- I'm so gald that you liked it. Isn't it AMAZING what kids will eat given the chance? One of my sisters would never give her kids anything "strange" to eat (I'm pretty sure something that combined an onion and apple flavor would have qualified as strange) and now they are 30 and have been seen to remove vegetables from their plates in restaurants. My other sister made it a rule that her son had to try 3 mouthfuls of anything on his plate and was/is an adventurous cook. Her son is a JOY to have over for supper and has very sophisticated eating habits.
CathieA

[Pat]

I must have missed this post on the old board. If you have it in MasterCook, could someone post this for me? TY in advance.

[Laura B]

* Exported from MasterCook *

Parmesan-Crusted Chicken With Leeks and Apples

Recipe By :Cooking Light Magazine. April 2000. Page: 124.
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
2 1/2 cups coarsely chopped peeled Braeburn or Gala
apple (about 1 pound)
1 2/3 cups thinly sliced leek (about 2 small)
1 teaspoon sugar
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
4 skinned, boned chicken breast halves (4
ounces, each)
1 teaspoon butter or stick margarine
3/4 cup apple juice
1 can (16-ounce) fat-free, less-sodium chicken
broth
1/3 cup whipping cream
1/2 teaspoon chopped fresh or 1/8 teaspoon dried
rosemary
4 cups hot cooked wild rice mix (such as Uncle
Ben's Long Grain & Wild Rice )

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add apple, leek, and sugar; saute 12 minutes or until browned. Remove from pan, and set aside.

2. Combine cheese, flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat. Add chicken to pan; saute 4 minutes on each side or until chicken is done. Remove chicken from pan; keep warm. Add juice and broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1-1/2 cups (about 7 minutes).

3. Add cream; reduce heat, and cook 5 minutes. Stir in reserved apple mixture, rosemary, and 1/4 teaspoon salt; cook 2 minutes. Spoon rice onto each of 4 plates; top with chicken and sauce. Yield: 4 servings (serving size: 1 chicken breast half, 1 cup rice, and about 1/2 cup sauce).

- - - - - - - - - - - - - - - - - - -

Per serving: 109 Calories (kcal); 7g Total Fat; (60% calories from fat); 1g Protein; 10g Carbohydrate; 27mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : In keeping with a classic reduction sauce, whipping cream is added to a simmering broth mixture. Beware, though: Half-and-half or any kind of milk will curdle here.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0