From Cooking Light Jan/Feb 2005

INGREDIENTS:

• 4 6-oz. skinless, boneless chicken breast halves
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 bacon slices, chopped
• 1/4 cup minced fresh onion
• 3/4 cup unsweetened apple cider
• 1/2 cup fat-free, less-sodium chicken broth

INSTRUCTIONS:

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2" thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacom from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add icder and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cooked bacon; serve sauce over chicken. Yield: 4 servings

CALORIES: 269  FAT: 7.2g  PROTEIN: 41.1g  CARB: 6.9g  FIBER: 0.2g  CHOL: 106mg  SODIUM: 412mg