Maple-Glazed Chicken with Apple-Brussels Sprout Slaw

We made this with salmon ~ our last from Alaska...I guess that means we'll be heading back up to do some fishing! The original recipe has you serve the slaw raw, but we thought it was better with just a couple minutes on the stove to soften the Brussels sprouts.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000107402

Total: 20 minutes
Yield: 4 servings (serving size: 2 cutlets and about 3/4 cup slaw)

Ingredients

• 8  (2-ounce) chicken cutlets
• 1/2  teaspoon  kosher salt, divided
• 1/2  teaspoon  freshly ground black pepper, divided
• 3  tablespoons  red wine vinegar, divided
• 3  tablespoons  maple syrup, divided
• 8  ounces  Brussels sprouts
• 1/4  cup  dried currants (we used chopped dried cranberries instead)
• 1  medium apple, diced

Preparation

1. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil on cookie sheet lined with aluminum foil and coated in cooking spray 3 minutes on each side or until done.
2. While chicken cooks, heat a small sauce pan over medium-high heat. Add 2 tablespoons vinegar and syrup to pan; bring to a boil. Cook 1 minute or until reduced to 3 tablespoons. Brush over chicken for last minute of broiling. Keep chicken warm.
3. Cut Brussels sprouts in half lengthwise; thinly slice crosswise. Place remaining 1 tablespoon syrup, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large non-stick skillet; stir well with a whisk. Add Brussels sprouts, currants, and apple; toss to combine and heat for 3 minutes over medium heat (just long enough to soften sprouts). Serve slaw with chicken.

Nutritional Information

Calories: 282

Fat: 8.7g (sat 1.4g,mono 5.4g,poly 1.5g)

Protein: 28.6g

Carbohydrate: 23.4g

Fiber: 3.7g

Cholesterol: 66mg

Iron: 2.1mg

Sodium: 331mg

Calcium: 54mg