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Tuesday, November 18, 2008

Chicken with Apples and Walnuts

1 pkg 1/3 less fat cream cheese, softened
1/3 cup 1% low fat milk
2 tbsp horseradish mustard
¾ tsp salt
1 tbsp unsalted butter
¾ lb boneless, skinless chicken breasts, diced
1 large apple, peeled, cored and diced
¼ tsp dried thyme
¼ cup chopped walnuts
1 pkg pie crust and pastry mix
¼ tsp pepper

Blend cream cheese, milk, mustard and ¼ tsp salt in small bowl until smooth. Heat oven to 425 degrees. Melt butter in large skillet over medium high heat. Add chicken; cook 3 minutes. Sprinkle with pepper. Add apple, remaining ½ tsp salt and thyme; cook 3 minutes or until chicken is no longer pink. Add cheese sauce; lower heat to medium. Simmer 1 minute. Remove from heat. Toast walnuts for 7 minutes. Add to filling. Prepare pastry as package directs roll out to 20 x 10 inch rectangle. Cut into 6 rectangles. Top each with ½ cup filling. Fold pastry over to enclose filling; seal edges with a fork. Bake on a sheet at 425 degrees for 16 minutes or until golden.