Chicken, Greens, and Brie

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3 cups torn mixed salad greens

1 cup seedless green grapes

1/2 cup walnut halves, toasted

1/4 cup olive oil

2 tablespoons cider vinegar

1 tablespoon strawberry spreadable fruit

1/4 cup purchased refrigerated basil pesto

1/4 cup chopped walnuts, toasted

2 skinless, boneless chicken breast halves (8 oz.)

1 tablespoon olive oil

1 cup Marsala wine or chicken broth

2 1 ounce wedges Brie

Purchased crusty country bread

  1. Directions

    For salad, in a large bowl combine greens, grapes, and nut halves; set aside. For dressing, in a small bowl whisk together the cup oil, vinegar, and spreadable fruit; set aside. For topping, in a bowl combine pesto and chopped nuts; set aside.

  2. In a large skillet cook chicken in the 1 tablespoon oil over medium-high heat for 3 minutes on each side or until brown. Remove from heat. Drain off fat. Carefully add Marsala (liquid may spatter). Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 10 minutes or until chicken is tender and no longer pink, turning once. Remove chicken; discard Marsala. Toss together salad and dressing. Transfer salad to two dinner plates. Arrange chicken and Brie atop salad. Spoon pesto mixture over chicken. Serve with bread. Makes 2 servings.

Nutrition Facts (Chicken, Greens, and Brie)

Per serving: 1218 kcal , 94 g fat (13 g sat. fat , 26 g polyunsaturated fat , 32 g monounsaturated fat ), 98 mg chol. , 654 mg sodium , 48 g carb. , 5 g fiber , 19 g sugar , 46 g pro.