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Ingredients Jump to Instructions ↓

  1. 1/2 ts Paprika

  2. 1/4 ts Pepper

  3. 1/8 ts Salt

  4. 1 lb Boned, skinned chicken

  5. -breast, cut into bite-sized

  6. -pieces

  7. 3 tb Unsweetened apple cider

  8. 1 c Sliced carrots

  9. 3 c Cubed Granny Smith apples

  10. 1/2 c (2 oz) crumbled Gorgonzola

  11. -cheese, divided

  12. 2 tb White wine vinegar

  13. 2 ts Minced shallots

  14. 4 c Torn fresh spinach

Instructions Jump to Ingredients ↑

  1. Combine first 3 ingredients; sprinkle over chicken.

  2. Place chicken and cider in an 8-inch square baking dish; microwave on MEDIUM-HIGH (70% power) 6 to 7 minutes, or until done, stirring every three minutes.

  3. Drain chicken, set aside, reserving cider mixture.

  4. Add carrots to cider; cover and microwave on HIGH 2 minutes.

  5. Stir in apples; microwave on HIGH 2 minutes.

  6. Drain, reserving 2 Tbsp cider in dish.

  7. Combine apples, carrots, chicken and 1/4 c cheese in a bowl, set aside.

  8. Add vinegar and shallots to reserved cider mixture, microwave on HIGH 1 minute.

  9. Drizzle over chicken mixture; toss gently, and divide among spinach-lined serving plates.

  10. Sprinkle with remaining 1/4 c cheese, and serve warm.

  11. servings.

  12. //\oo/\\ From the hearth in Sandee's Kitchen. . .

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