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Apples, Onions Top Chicken

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By RENEE ENNA Chicago Tribune

Published: January 23, 2008

Apples pair beautifully with chicken. If you slice them thinly, they can keep their peels for color and nutrients.

I think sweet apples work best here. I used Honeycrisp, but Fuji or Braeburn would be viable substitutes. A stove-top grill pan also would work in lieu of the broiler.
Bartlett pears could be swapped out for the apples. Just make sure they're ripe enough.

For a dressier presentation, place the chicken on baby lettuce greens.

CHICKEN WITH APPLES AND GINGER

1 tablespoon olive oil
1 red onion, halved, thinly sliced

1 apple, cored, halved, thinly sliced

2 tablespoons balsamic vinegar
1 teaspoon each: honey, minced ginger root
2 boneless, skinless chicken breasts
1/2 teaspoon salt or to taste

Freshly ground pepper
Heat broiler or grill pan. Heat oil in a large skillet over medium heat; add the onion. Cook, stirring occasionally, until onion softens, about 5 minutes. Add apple, balsamic vinegar, honey and ginger root. Cook, stirring frequently, until apple slices soften and onions caramelize, about 10 minutes.

Meanwhile, season chicken with salt and pepper to taste in a broiler-safe pan; broil, turning halfway through cooking, until cooked through, about 12 minutes. Cut chicken lengthwise into slices; transfer to plates. Top with apple-onion mixture.

Makes 2 servings.

280 calories, 32 percent of calories from fat, 10 grams fat, 2 grams saturated fat, 73 milligrams cholesterol, 19 grams carbohydrates, 28 grams protein, 651 milligrams sodium, 2 grams fiber

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