Parmesan-Crusted Chicken With Leeks and Apples

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.)

From FARM FRESH TO YOU website: http://info3.farmfreshtoyou.com/index.php?cmd=RE&groupsize=20&skip=20&mode=more&page=search&i=leek