Waldorf chicken

Yield: 1 Servings

Measure Ingredient
6 smalls Chicken breast halves (about 3 pounds), boned and skinned
1 cup Unsweetened apple juice
1 tablespoon Lemon juice
¼ teaspoon Salt
¼ teaspoon Ground ginger
1 tablespoon Cornstarch
2 cups Coarsely chopped unpared red apples (about 2 medium)
1 cup Diagonal slices celery (about 2 medium stalks)
3 tablespoons Raisins
1 tablespoon Sliced green onion (with top)
\N 6 servings.

Remove excess fat from chicken. Place chicken, I/2 cup of the apple juice, the lemon juice, salt and ginger in 10 inch nonstick skillet.

Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is done. Remove chicken; keep warm.

Mix remaining apple juice and the cornstarch, add to hot liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through. For each serving, diagonally slice chicken. Arrange on plate, overlapping slices. Top with sauce.

Warm Chicken Waldorf Salad: Arrange sliced chicken on salad greens.

Top with sauce.

Nutrition information Per serving 1 serving Percent of U.S. RDA Calories : 240 Protein so% Protein, 9 33 Vitamin A 2% Carbohydrate, 9 18 vitamin c

: 2% Fat, 9 4 Thiamin 4% Cholesterol, mg 85 Riboflavin 8% Sodium, mg 180 Niacin 48% Potassium, mg 400 Calcium 2% Iron 6% From the files of Al Rice, North Pole Alaska. Feb 1994

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