Apple Crisp Chicken With Honey Carrots and Tangerine Punch

Serves 4

Apple Crisp Chicken

1 cup apple chips (1/2 bag)
1 cup corn flakes
2 tablespoons flour, divided
1/2 teaspoon seasoned salt
large zip-top bag
1 pound boneless, skinless chicken cutlets
2 tablespoons apple butter
2 tablespoons butter

Crush apple chips while adding to food processor. Chop 20 seconds. Add
corn flakes and chop 10 seconds. Add 1 tablespoon flour and seasoned salt;
process 10 more seconds. Pour mixture onto plate (may be paper). Place in
zip-top bag: remaining 1 tablespoon flour and chicken. Seal tightly and
shake to coat. Wash hands. Preheat large saute pan on medium for 2-3
minutes. Place apple butter in mixing bowl. Using tongs, add chicken and
turn to coat evenly. Place butter in pan and swirl to coat. Using tongs,
place chicken in corn flake mixture and turn to coat evenly. Place chicken
in pan and cook 3-4 minutes on each side. Serve.


Honey Carrots

1 (16-ounce) bag baby carrots
1 tablespoon butter
1/4 cup honey
1/2 teaspoon seasoned salt
1/4 cup light brown sugar

Place in microwave-safe bowl: carrots, butter, honey, seasoned salt and
brown sugar. Cover and microwave on high for 5 minutes. Stir and cook 5
more minutes. Serve.

Tangerine Punch

1 (32-ounce) container tangerine juice
1 (10-ounce) container frozen strawberry daiquiri mixer
2 cups water
1 tablespoon lime juice

Stir together in pitcher: tangerine juice and strawberry mixer.
Stir in water and lime juice; chill until ready to serve.

Nutrional Analysis Per Serving
Calories 721kcal; Fat 14g; Cholesterol 88mg; Carbohydrate 126g; Fiber 3g;
Protein 29g; Sodium 615mg
Daily Values: Vitamin A 363%; Vitamin C 77%; Calcium 6%; Iron 20%



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