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