This recipe is one I've had on the menu for a while now but haven't yet made it so I have no assurance that it's good or now. However, it looks really good and we WILL try it this week. I'm going to use the fresh spinach but a boxed pilaf to make enough for the family.
4 boneless, skinless chicken breast halves (6-7 oz. each)
1 Tbsp. olive oil
1 Tbsp. packed fresh thyme leaves
1/2 cup walnuts
5 Tbsp. cider vinegar
3 Tbsp. maple syrup
1 pkg. (8.5 oz) precooked whole grain pilaf
1 bag (9 oz) microwave-in-the-bag spinach
1. Rub chicken breasts with oil, then rub with thyme, 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper. Let stand.
2. In 12 inch non-stick skillet, toast walnuts on medium 4-6 minutes or until golden and fragrant, stirring occasionally. Transfer walnuts to dish; do not remove skillet from heat.
3. Add chicken to same skillet; cook 12 minutes or until golden brown and juices run clear when pierced with the tip of a knife, turning frequently.
4. To same skillet; add vinegar and cook 1 minute, stirring. Add syrup and 1/2 cup water; simmer 6-7 minutes or until mixture has thickened; stirring occasionally.
5. Meanwhile, cook pilaf, then spinach, in microwave according to package directions.
6. Stir walnuts and any chicken juices into sauce. Divide pilaf and spinach among 4 dinner plats. top with chicken and spoon maple-walnut sauce all around.
Weekend A La Carte (December 16)
20 hours ago