Maple Walnut Chicken

• 4 boneless,skinless chicken breast halves
• 1 Tbsp olive oil
• 1 Tbsp packed fresh thyme leaves
• 1/2 cup walnuts
• 5 Tbsp cider vinegar
• 3 Tbsp maple syrup
• 1 pkg (8.5 oz) precooked whole grain pilaf
• 1 bag (9oz) microwave in the bag spinach
• 1/4 tsp salt
• 1/4 tsp pepper

1. 1. Rub chicken breasts with oil, then rub with thyme, 1/4 tsp of salt and 1/4 tsp freshly ground blk pepper Let stand
2. 2. In a 12 inch non stick skillet, toast walnuts on med 4-6 mins or until golden and fragrant, stirring occasonally. Transfer walnuts to dish: do not remove skillet from heat.
3. 3. Add chicken to same skillet: cook 12 minutes or until golden brown and juices run clear when pierced with tip of knife. turning frequently. Transfer chicken to clean plate : do not remove skillet from heat.
4. 4. To same skillet, add vinegar and cook 1 min, stirring. Add syrup and 1/2 cup water: simmer 6-7 mins or until mixture has thickened, stirring occasionally.
5. 5. Meanwhile, cook pilaf, then spinach, in microwave according to package directions
6. 6. Stir walnuts and any chicken juices into sauce. Divide pilaf and spinach among 4 dinner plates. Top with chicken and spoon ample walnut sauce all around.

chicken, olive oil, thyme, walnuts, vinegar, maple syrup, pilaf, microwave, salt, pepper

Taken from www.epicurious.com/recipes/member/views/maple-walnut-chicken-50147836 (may not work)