Yield: 1 servings
|6 smalls||Chicken breast halves (about 3 pounds), boned and skinned|
|1 cup||Unsweetened apple juice|
|1 tablespoon||Lemon juice|
|¼ teaspoon||Ground ginger|
|2 cups||Coarsely chopped unpared red apples (about 2 medium)|
|1 cup||Diagonal slices celery (about 2 medium stalks)|
|1 tablespoon||Sliced green onion (with top)|
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 From: Dale Shipp Date: 09-26-94