6 points<\/p>\n
4 skinless, boneless chicken breast halves
\u00bc tsp salt
\u00bc tsp black pepper
2 bacon slices, chopped (center cut is leaner)
\u00bc tsp fresh onion
\u00be c unsweetened apple cider
\u00bd c chicken broth<\/p>\n
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to \u00bd-inch thickness using a meat mallet or rolling pin.\u00a0 Sprinkle chicken evenly with salt and pepper.<\/p>\n
Cook bacon in a large nonstick skillet over medium heat until crisp.\u00a0 Remove bacon from pan.\u00a0 Add chicken to drippings in pan; cook 6 minutes on each side or until done.\u00a0 Remove chicken from pan; keep warm.<\/p>\n
Add onion to pan; cook 2 minutes or until tender, stirring constantly.\u00a0 Add cider and broth; bring to a boil, scraping pan to loose browned bits.\u00a0 Cook until broth mixture is reduced to \u00bd cup (about 5 minutes).\u00a0 Stir in bacon; serve sauce over chicken.<\/p>\n
Yield: 4 servings.<\/p>\n
6 points 4 skinless, boneless chicken breast halves\u00bc tsp salt\u00bc tsp black pepper2 bacon slices, chopped (center cut is leaner)\u00bc tsp fresh onion\u00be c unsweetened apple cider\u00bd c chicken broth Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to \u00bd-inch thickness using a meat mallet or rolling pin.\u00a0 Sprinkle chicken … <\/p>\n