My child is choosy but willing to eat this chicken glazed with apple juice and thyme. I dish it up with mashed potatoes and beans.
—KERRY PICARD SPOKANE, WA
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
6 boneless skinless chicken thighs (1 1 /2 pounds)
3 /4 teaspoon seasoned salt
1 /4 teaspoon pepper
1 tablespoon canola oil
1 cup unsweetened apple juice
1 teaspoon minced fresh thyme or 1 /4 teaspoon dried thyme
1. Sprinkle chicken with seasoned salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.
2. Add juice and thyme to skillet. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half. Return chicken to the pan; cook, covered, over medium heat 3-4 minutes longer or until a thermometer inserted in chicken reads 170°.
PER SERVING 1 chicken thigh with about 1 tablespoon glaze: 204 cal., 11g fat ( 2g sat. fat ) , 76mg chol., 255mg sod., 5g carb. ( 4g sugars, 0 fiber ) , 21g pro. Diabetic Exchanges: 3 lean meat, 1 /2 fat.