A Toast to Me!

Friday night I wanted to make a healthy, low fat, low points dinner.  I came across the following recipes, which were healthy, filling and delicious!  Since the focus was on the food, I didn’t plan ahead of time to pick out the wines, however I would recommend a light Pinot Gris or even a fruity California Chardonnay – I think either would go beautifully!

Apple Braised Chicken (5 pts per serving)

2 tsp vegetable oil
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
2 tbsp all-purpose flour
1 large onion(s), sliced
2 medium apple(s), firm, cored and sliced
1 cup(s) apple cider
1 cup(s) fat-free chicken broth
1/2 tsp table salt
1/2 tsp ground ginger
2 tsp cornstarch
In a large, heavy-bottomed skillet, warm oil over high heat. Toss chicken with flour in a medium bowl, patting off excess. Place chicken in skillet and brown well on both sides. Remove chicken from pan and set aside.
Reduce stove temperature to low and add onion to skillet. Sauté, stirring often, until onion is tender and lightly browned.
Stir in apples, cider, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes. Use a slotted spoon to transfer chicken, onions and apples to a serving dish.
In a small bowl, whisk together cornstarch and 2 to 3 tablespoons of pan juices. Combine cornstarch mixture with remaining pan juices, whisking constantly. Simmer for one minute. Pour sauce over chicken and serve. Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving

Modifications – I didn’t have apple cider, so I used apple juice.  And, after making the sauce from the pan juices, I think that this is optional because I don’t think it really made a difference.  The chicken was moist and flavorful without the extra sauce.  Also, by mistake, I bought 1 pound of chicken brest tenders, which worked out wonderfully!

Stuffed Apples (3 points):

2 large apple(s), Rome
3 tbsp packed brown sugar
2 tbsp raisins
1/8 cup(s) chopped walnuts
1 tbsp honey
1/4 tsp ground cinnamon
Instructions

Halve the apples crosswise (we decided that this meant to cut through the core of the apple), then partially core them to create a small cavity. Cut a paper-thin slice from the bottom of each apple half so they stand upright. Place the halves, core-side up, in a microwavable pie plate.
In a small bowl, combine 1 tablespoon of the brown sugar, the raisins, walnuts, honey and cinnamon. Spoon into the cavities, then sprinkle with the remaining 2 tablespoons of the brown sugar.
Cover the pie plate with plastic wrap, venting it. Microwave on High until the apples are tender, 5-6 minutes. Carefully remove the plastic wrap; place the apples on 4 dessert plates.
Microwave the pan juices on High until syrupy, 2-4 minutes. Spoon over the apples. Serve warm or at room temperature.

Enjoy!

claudia Points, Recipes, Weight Watchers