Servings: 4 servings
Mâche and red chard are sturdy greens that compliment the sweet peaches but don't overpower them. Romaine and watercress make a suitable substitute.
- 1 lb chicken tenderloins
- 1 tsp olive oil
- 2 Tbsp freshly squeezed orange juice
- ¼ cup malt vinegar
- 1 tsp brown sugar, packed
- 6 whole cloves
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- 2 medium fresh or frozen peaches
- 2 cups red chard lettuce
- 2 cups mâche lettuce
- 4 oz goat cheese, crumbled
Brown chicken tenderloins in a skillet with 1 tsp. olive oil.
Mix together: brown sugar, cloves, cinnamon, allspice, orange juice, and malt vinegar. Pour over cooked chicken, cover, and simmer for 5-6 minutes, until chicken is thoroughly cooked to 165º.
Serve over a mix of red chard and mâche lettuces. Spoon a little of the cooking liquid on top.
Calories: 267kcal | Carbohydrates: 12g | Protein: 31g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 280mg | Potassium: 791mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3675IU | Vitamin C: 27mg | Calcium: 79mg | Iron: 2mg