Parmesan-Crusted Chicken With Leeks and Appl

2-1/2      cups coarsely chopped & peeled apples                     

1-2/3      cups thinly sliced leek

1/4         cup grated Parmesan cheese                                   

1            teaspoon sugar

4            (4-oz) skinned, boned chicken breast halves           

2            tablespoons all-purpose flour

1            teaspoon butter           

1/2         teaspoon salt, divided

1            (16-oz) can chicken broth           

1/8         teaspoon black pepper

1/8         teaspoon dried rosemary           

3/4         cup apple juice

4            cups hot cooked wild rice mix           

1/3         cup whipping cream

                                   

           

Heat a skillet with cooking spray over medium-high heat until hot. Add apple, leek & sugar; saute 12 mins or until browned. Remove from pan; set aside. Combine cheese, flour, 1/4 tsp. salt & pepper in a dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat; add chicken. Saute 4 mins on each side or until chicken is done. Remove chicken from pan, keep warm. Add juice & broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1-1/2 cups. Add cream; reduce heat & cook 5 mins. Stir in reserved apple mixture, rosemary & 1/4 tsp. salt; cook 2 mins. Spoon rice onto 4 plates; top with chicken & sauce. (507 cals.; 12.6 g. fat; 35.8 g. prot.)

I am serving this with Roasted Romanesco!