Recipe Name Rosemary Chicken on a Bed of Arugula with Slivered Granny Smith Apples, & Cheddar Cheese Submitted by Dbiz23 Recipe Description Seared rosemary chicken with a Side of arugula, slivered granny smith apples and cheddar cheese. Quantity 1 Quantity Unit 4 Plates Prep Time (minutes) 10 Cook Time (minutes) 10 Ready In (minutes) 20

Ingredients Amount Measure Ingredient 3/4 teaspoon Paprika 1 1/4 teaspoons rosemary, dried 1/2 cup, chopped Peppers, sweet, red, raw, chopped 1 cup, quartered or chopped GRANNY SMITH, PEELED, CORED, CHOPPED 2 cups Arugula 1 pound, raw 4(4 oz)chicken breast halves, boneless, skinless 2 teaspoons olive oil 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 cup, shredded shredded cheddar cheese - 4 carb Steps Sequence Step 1 Combine paprika, 1 teaspoon rosemary and 1/2 tsp pepper; rub over chicken breasts. Heat 2 tsp. of olive oil in a large non stick pan over medium heat. Add chicken; cook 4 to 5 minutes per side or until chicken is cooked through. Transfer to a plate; cover and set aside in a warm place. 2 Add remaining 1 Tblsp. of olive oil to same skillet. Add chopped red bell peppers, saute 2 minutes to soften, add garlic and saute 30 seconds to 1 minute. Transfer mixture to a large bowl; stir in apples and remaining pepper. Stri in arugula and vinegar. Toss lightly to incorporate. Next add 3/4 cup of cheese; transfer arugula salad to serving 4 serving plates. Mounding as high as possible. Place chicken angled against the salad. Garnish with remaing cheddar cheese.