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Ingredients
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    1   
    small orange
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    2/3  cup 
    cinnamon applesauce
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    1/4  cup 
    balsamic vinegar
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    1/2  teaspoon 
    ground cardamom or 1/4 teaspoon ground nutmeg
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    ground black pepper
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    1   pound 
    chicken tenders
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    Salt
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    Ground black pepper
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    2   teaspoons 
    vegetable oil
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    Fresh thyme sprigs (optional)

Directions
1.
Finely shred peel from orange; set aside. Juice orange. In a medium saucepan combine applesauce, vinegar, cardamom, juice from the orange, salt, and pepper. Bring to boiling over high heat. Reduce heat to low. Cook, uncovered, stirring occasionally for 10 minutes. Remove from heat; cover to keep warm.
2.
Season chicken lightly with salt and 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.
3.
To serve, top chicken with some of the applesauce mixture, orange peel, and, if desired, fresh thyme. Pass remaining applesauce mixture.
Nutrition information
Per Serving: cal. (kcal) 208, Fat, total (g) 4, chol. (mg) 66, sat. fat (g) 1, carb. (g) 15, Monosaturated fat (g) 1, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 13, pro. (g) 27, vit. A (IU) 97, vit. C (mg) 35, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 12, Cobalamin (Vit. B12) (g) 0, sodium (mg) 207, Potassium (mg) 341, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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