Recipe: Chicken with Pear, Sage and Cheese for June

CHICKEN WITH PEAR, SAGE, AND CHEESE

2 (4 to 6 oz.) skinless, boneless chicken breast halves
salt
coarsely ground black pepper
2 tsp. olive oil
2 thin slices Emmentaler or Gruyere cheese (about 1 1/2 oz. total)
1 small pear, cored and cut into thin slices
1/4 cup apple juice or apple cider
1 tbsp. finely shredded fresh sage

Place each chicken piece, boned side up, between two pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to about 1/4 inch thickness. Remove plastic wrap. Sprinkle chicken with salt and pepper to taste.

Heat oil over medium heat in a medium nonstick skillet. Add chicken; cook for 4 to 6 minutes or until chicken is tender and no longer pink, turning once. Transfer to two dinner plates; top with cheese. Cover and keep warm.

Cook and stir pear slices in the same skillet for 2 to 3 minutes or just until tender. Add apple juice and sage. Bring to boiling, scraping up any crusty browned bits from bottom of skillet. To serve, spoon the pear mixture over chicken. Makes 2 servings.

344 cals., 13 g. total fat (5 g. sat. fat.), 101 mg. Chol., 202 mg. sodium, 17 g carbo., 2 g fiber, 39 g. protein.