Ingredients

4	PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
2 (12-ounce)	bottles Hard Apple Cider
2 tbsp	brown sugar
1 tbsp	olive oil
1/2 tsp	salt
1/4 tsp	black pepper
2 tbsp	unsalted butter
2	Granny Smith apples, peeled, cored and cut into 12ths
1 tbsp	coarse grain mustard
4 cup	thinly shredded kale

Hard Apple Cider Glazed Chicken Kale Salad

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)

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PREP TIME: 10min COOK TIME: 40min
SERVES 4

Nutritional Information

Serving Per Recipe: 4
Amount Per Serving
Calories 470
% Daily Value*
Total Fat 15g		23%
	Saturated Fat 4.5g	23%
Cholesterol 95mg		32%
Sodium 500mg		21%

Vitamin A 140%
Total Carbs 25g		8%
	Dietary Fiber 5g	20%
	Sugars 17g
Protein 35g
Vitamin C 190%
Calcium 15%
Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)

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Hard Apple Cider Glazed Chicken Kale Salad

Ingredients

4	PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)
2 (12-ounce)	bottles Hard Apple Cider
2 tbsp	brown sugar
1 tbsp	olive oil
1/2 tsp	salt
1/4 tsp	black pepper
2 tbsp	unsalted butter
2	Granny Smith apples, peeled, cored and cut into 12ths
1 tbsp	coarse grain mustard
4 cup	thinly shredded kale

Step one: Reduce

In a medium saucepan combine 1 bottle of hard apple cider and 2 tablespoons of brown sugar. Boil for about 15 minutes until reduced to ¼ cup.

Step two: Grill

Brush the chicken breasts with olive oil and season with salt and black pepper. Heat a grill or grill pan over medium low heat. Place the chicken breasts on the grill and cook for 5 to 6 minutes per side. Baste with hard apple cider glaze during the last 5 minutes of grilling, being careful not to burn the glaze. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Remove from grill and let rest for 5 minutes before serving.

Step three: Simmer

In a medium skillet, melt the butter over medium heat. Add the apple slices and sauté for 5 to 8 minutes until browned. Transfer the cooked apples to a bowl and keep warm. Add the remaining bottle of hard apple cider to the skillet and bring to a boil. Reduce the heat and simmer for 5 minutes until dressing is reduced to about ½ cup. Remove from heat and swirl in the mustard.

Step four: Serve

Transfer the chicken to a cutting board and slice into serving pieces. Divide the kale between 4 plates. Top with slices of chicken and apples. Pour the warm apple dressing over all and serve.