Parmesan Crusted Chicken with Leeks and Apples

I was looking for a new recipe using our apples from our tree. It was easy and came out very delicious.

Ingredients

• Cooking spray 
• 2 1/2 cups coarsely chopped peeled Braeburn or Gala apple (about 1 pound)
• 1 2/3 cups thinly sliced leek (about 2 small)
• 1 teaspoon sugar 
• 1/4 cup (1 ounce) grated fresh Parmesan cheese 
• 2 tablespoons all-purpose flour 
• 1/2 teaspoon salt, divided
• 1/8 teaspoon black pepper 
• 4 (4-ounce) skinned, boned chicken breast halves 
• 1 teaspoon butter or stick margarine 
• 3/4 cup apple juice 
• 1 (16-ounce) can fat-free, less-sodium chicken broth 
• 1/3 cup whipping cream (I used marscapone)
• 1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary
• 4 cups hot cooked wild rice mix (such as Uncle Ben's Long Grain & Wild Rice )

Preparation

• Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add apple, leek, and sugar; sauté 12 minutes or until browned. Remove from pan, and set aside.
• Combine cheese, flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until chicken is done. Remove chicken from pan; keep warm. Add juice and broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1 1/2 cups (about 7 minutes).
• Add cream; reduce heat, and cook 5 minutes. Stir in reserved apple mixture, rosemary, and 1/4 teaspoon salt; cook 2 minutes. Spoon rice onto each of 4 plates; top with chicken and sauce.

Jill Melton, Cooking Light
APRIL 2000