Maple Walnut Chicken

1. 1

   1. Rub chicken breasts with oil, then rub with thyme, 1/4 tsp of salt and 1/4 tsp freshly ground blk pepper Let stand

2. 2

   2. In a 12 inch non stick skillet, toast walnuts on med 4-6 mins or until golden and fragrant, stirring occasonally. Transfer walnuts to dish: do not remove skillet from heat.

3. 3

   3. Add chicken to same skillet: cook 12 minutes or until golden brown and juices run clear when pierced with tip of knife. turning frequently. Transfer chicken to clean plate : do not remove skillet from heat.

4. 4

   4. To same skillet, add vinegar and cook 1 min, stirring. Add syrup and 1/2 cup water: simmer 6-7 mins or until mixture has thickened, stirring occasionally.

5. 5

   5. Meanwhile, cook pilaf, then spinach, in microwave according to package directions

6. 6

   6. Stir walnuts and any chicken juices into sauce. Divide pilaf and spinach among 4 dinner plates. Top with chicken and spoon ample walnut sauce all around.

* Per serving · 4 servings · Values may vary.

No additional tips available.