Kosher Cinnamon Apple Chicken

I've finally made a chicken dish with no garlic or onions! Be impressed. Of course, I personally think a teaspoon of minced garlic and a small sliced onion would mingle beautifully with the rest of the flavors, but I've been outvoted on this one.

• 1 tsp rubbed sage
• 1/2 tsp ground coriander
• 1/2 tsp kosher salt
• 1/2 tsp coase ground peppercorns
• 4 four oz boneless, skinless chicken breasts
• 2 tsp olive oil
• 4 medium granny smith apples, cored and sliced thin (1/4 inch slices)
• 1 tbsp brown sugar
• 1 tsp lemon juice
• 1/2 tsp cinnamon

Mix sage, coriander, salt, and pepper. Dampen chicken then rub the spice mix onto both sides. If you have a George Foreman Grill, cook the chicken there. If not, spritz a nonstick skillet with cooking spray and cook the chicken on both sides until done (usually 7 minutes per side, though always cut your chicken open to make sure).

Set cooked chicken aside. If you used a skillet, keep using the same one. If not, get out a skillet and put it over a medium heat. Add the olive oil, brown sugar, lemon juice, and cinnamon. Mix until smooth. Now add the sliced apples and stir until they're evenly coated with oil mix.

Cook apples over a medium heat for about five minutes, or until tender. Turn off the heat and add the chicken back to the pan, stirring until it gets a nice glazed coat of the sugar/oil mixture.

One serving is a single chicken breast and about 3/4 cup of apples. It comes to 6 Weight Watchers points per serving.

Variations:

• Add 1/2 tsp minced garlic to the oil, sugar, lemon juice and cinnamon mix.
• Add 1/2 tsp anise seeds to the oil, sugar, lemon juice, and cinnamon mix. This will add a sort of licorishy flavor which goes well with fruit.
• Substitute 2 medium white onions for 2 of the apples. Yes, I love onions. I promise, a nice mild white onion would go beautifully with these flavors. If you do it, I'd also add the garlic.