Balsamic- Glazed Chicken Tenders
Each Serving: 208 Calories, 4g fat, 66mg chol, 207 mg sodium, 15g carbo, 1g fiber, 27g pro
- 1 small orange
- 2/3 cup cinnamon applesauce
- 1/4 cup balsamic vinegar
- 1/2 tsp ground cardamon or 1/4 tsp ground nutmeg
- 1 lb. chicken tenders
- 2 tsp vegetable oil
- Fresh thyme sprigs (optional)
Finely shred peel from orange; set aside. Juice orange. IN medium saucepan combine applesauce, vinegar, cardamom, juice from the orange, and 1/2 tsp each salt and pepper. Bring to boiling over high heat. Reduce heat to low. Cook, uncovered, stirring occasionally 10 minutes. Remove from heat and cover to keep warm.
Season chicken lightly with salt and black pepper. Heat oil in 12-inch nonstick skillet over medium high heat. Add chicken; cook until golden brown on bottom, about 4 minutes. Turn chicken and add 1/2 cup of the applesauce mixture to skillet. Cook 2 to 3 minutes more or until chicken is cooked through.
To serve, top chicken with some of the applesauce mixture, orange peel and fresh thyme. Pass remaining applesauce mixture.