6 points<\/p>\n
Yield:<\/span> 8 servings (serving size: 2 cutlets and about 3\/4 cup slaw)<\/span><\/p>\n 8 (2-ounce) chicken cutlets (I used boneless chicken breasts) Changes after making this once:<\/span><\/p>\n Recommend adding herbs like thyme to maple syrup mix.\u00a0 Keep breasts whole to retain moisture in meat)<\/span><\/p>\n Soak the currants in the vinegar and oil mix.\u00a0 After cooking the chicken and glaze, remove from the pan and keep warm.\u00a0 Put the vinegar\/oil\/currants into the pan, heat up and add the sprouts and apples for a brief warm up – don’t let them get soft. <\/p>\n 1. Heat a large skillet over medium-high heat. Sprinkle chicken with 1\/4 teaspoon salt and 1\/4 teaspoon pepper. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm. Add 2 tablespoons vinegar and syrup to pan; bring to a boil. Cook 1 minute or until reduced to 3 tablespoons. Return chicken to pan; turn to coat with glaze.<\/p>\n 2. Cut Brussels sprouts in half lengthwise; thinly slice crosswise. Place remaining 1 tablespoon oil, 1 tablespoon vinegar, 1\/4 teaspoon salt, and 1\/4 teaspoon pepper in a large bowl; stir well with a whisk. Add Brussels sprouts, currants, and apple; toss to combine. Serve slaw with chicken.<\/p>\n <\/span> 6 points Yield: 8 servings (serving size: 2 cutlets and about 3\/4 cup slaw) 8 (2-ounce) chicken cutlets (I used boneless chicken breasts)1\/2 teaspoon kosher salt, divided1\/2 teaspoon freshly ground black pepper, divided2 tablespoons olive oil, divided3 tablespoons red wine vinegar, divided2 tablespoons maple syrup8 ounces Brussels sprouts1\/4 cup dried currants1 medium Fuji or Gala … <\/p>\n
1\/2 teaspoon kosher salt, divided
1\/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
3 tablespoons red wine vinegar, divided
2 tablespoons maple syrup
8 ounces Brussels sprouts
1\/4 cup dried currants
1 medium Fuji or Gala apple, cut into 1\/8-inch-thick slices<\/span><\/p>\n
<\/span><\/p>\n
CALORIES 282 ; FAT 8.7g (sat 1.4g,mono 5.4g,poly 1.5g); CHOLESTEROL 66mg; CALCIUM 54mg; CARBOHYDRATE 23.4g; SODIUM 331mg; PROTEIN 28.6g; FIBER 3.7g; IRON 2.1mg <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"