Glazed Chicken with Apple Salad

Ingredients:

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 (I used a Spring Mix)
      plus additional for serving

Chicken and Glaze

4   boneless, skinless chicken breasts
1   tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper
2   tbsp apple jelly
1   tsp prepared stone-ground mustard
1   tbsp brown sugar

Directions:

For dressing, mix together vinegar, jelly and mayonnaise in Measure Mix & Pour; set aside.  For salad, slice apple into julienne strips.  remove leaves from watercress stems (discard stems); coarsely chop watercress leaves.  Combine apples and watercress in Classic Batter Bowl; set aside

For chicken, heat Grill Pan over medium-high heat 5 minutes.  Meanwhile, flatter chicken to an even thickness using Meat Tenderizer.  Brush with oil and season with salt and black pepper.  Cook chicken 4-6 minutes or until grill marks appear.  Turn chicken over; cook 4-6 minutes or until cneter of chicken is no longer pink. 

While chicken is cooking, prepare glaze.  Combine jelly, mustard and brown sugar in Prep Bowl.  Brush chicken with glaze during last minute of cooking.

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.

Source: 29 Minutes to Dinner by The Pampered Chef Vol. 1 
Notes: I used the out-door grill to cook the chicken.  

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