Balsamic Glazed Chicken Tenders
by maggiemae76
From bhg.com
4 pts+/serving
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INGREDIENTS
- 1 small orange
- 2/3 cup cinnamon applesauce
- 1/4 cup balsamic vinegar
- 1/4 tsp ground nutmeg
- 1 lb chicken tenders
- 2 tsp vegetable oil
- fresh thyme sprigs ; optional
INSTRUCTIONS
Finely shred peel from orange; set aside. Juice orange. In a medium saucepan combine applesauce, vinegar, nutmet, juice from the orange, and 1/2 tsp each salt and black pepper. Bring to boiling over high heat. Reduce heat to low. Cook uncovered, stirring occasionally for 10 minutes. Remove from heat and cover to keep warm.
Season chicken lightly with salt and black pepper. heat oil in a 12 inch nonstick skillet over medium high heat. Add chicken; cook until golden brown on bottom, about 4 minutes. Turn chicken and add 1/2 cup of the applesauce mixture to skillet. Cook 2 to 3 minutes or until chicken is cooked through.
To serve, top chicken with some of the applesauce mixutre, orange peel and fresh thyme.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (187g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 346 | ||
| Calories from Fat: 175 (51%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 19.5g | 26 % | |
| Saturated Fat 3.8g | 19 % | |
| Monounsaturated Fat 8.3g | ||
| Polyunsanturated Fat 4.2g | ||
| Cholesterol 45.9mg | 14 % | |
| Sodium 507.9mg | 18 % | |
| Potassium 327.2mg | 9 % | |
| Total Carbohydrate 25.8g | 8 % | |
| Dietary Fiber 2.4g | 10 % | |
| Sugars, other 23.4g | ||
| Protein 16.9g | 24 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 346
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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