CHICKEN “APPLE PIE”

• 4 boneless chicken breasts
• ¼ tsp. cinnamon
• Dash of nutmeg
• Cooking spray
• 1¼ cup apple cider or unsweetened apple juice
• 1 apple (red or golden delicious)
• 2 tsp. cornstarch

Mix cornstarch with ½ cup of apple cider and set aside. Sprinkle one side of each chicken breast with half the cinnamon and nutmeg.

Spray a large skillet with cooking spray and place over high heat. Place the breasts in the pan, spice side down and brown for about 3 minutes. Sprinkle the other side of the breasts with the rest of the spices, turn and brown for another 3 minutes.

Add ¾ cup of the apple cider, cover and bring to a boil. Lower heat to medium and simmer. Poach the chicken for 5 minutes (lid on) for 5 minutes and turn over. Top each piece with a thick apple slice, continue to cook for another 5 minutes or until meat is white and juices run clear.

Add the cornstarch and juice mixture to the pan and blend until the sauce has thickened, about 1 minute.

Serve over penne or rice.

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