Parmesan-Crusted Chicken With Leeks And Apples

• Cooking spray
• 2 1/2 cups coarsely chopped peeled Braeburn or Gala apple (about 1 pound)
• 1 2/3 cups thinly sliced leek (about 2 small)
• 1 teaspoon sugar
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt, divided
• 1/8 teaspoon black pepper
• 4 (4-ounce) skinned, boned chicken breast halves
• 1 teaspoon butter or stick margarine
• 3/4 cup apple juice
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1/3 cup whipping cream
• 1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary
• 4 cups hot cooked wild rice mix (such as Uncle Ben's Long Grain & Wild Rice )

1. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add apple, leek, and sugar; saute 12 minutes or until browned. Remove from pan, and set aside.
2. Combine cheese, flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat. Add chicken to pan; saute 4 minutes on each side or until chicken is done. Remove chicken from pan; keep warm. Add juice and broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1 1/2 cups (about 7 minutes).
3. Add cream; reduce heat, and cook 5 minutes. Stir in reserved apple mixture, rosemary, and 1/4 teaspoon salt; cook 2 minutes. Spoon rice onto each of 4 plates; top with chicken and sauce.

cooking spray, peeled braeburn, sugar, parmesan cheese, flour, salt, black pepper, butter, apple juice, chicken broth, whipping cream, rosemary, hot cooked wild rice

Taken from www.myrecipes.com/recipe/parmesan-crusted-chicken-with-leeks-apples (may not work)