1. Place chicken breasts between 2 sheets of plastic wratp. Use a rolling pin or small pot to pound them to 1/4" thickness. 2. In a large, nonstick skilet, heat 1 1/2 teaspoons of the oil over medium-high heat. Season the chicken breast with salt and pepper and add to the pan. Cook until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm. 3. Reduce heat to low. Add remaining 1 1/2 teaspoons oil and leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add garlic, sugar and rosemary and cook until fragrant, about 2 minutes more. Increase heat to medium-high. stir in vinegar and cook until most of the liquid is evaporated. 4. Add apples and chicken broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Taste and adjust seasonings. Reduce the heat to low and return the chicken and any juices to the skllet. Simmer gently unitl the chicken is heated throught. Per Eating Well: 250 calories, 27 grams proein, 6 grams fat, 23 grams carbohydrates, 245 mg. sodium, 2 grams fiber Per Master Cook 227 calories, 5.4 grams fat Recipe By : Eating Well Sept/Oct 1996 Posted to Digest eat-lf.v096.n180 Date: Mon, 07 Oct 1996 12:46:07 -0500 From: Kathie Briggs Suggested Wine: Dry Riesling Serving Ideas : Brown Rice