1/2 ts Paprika 1/4 ts Pepper 4 (4 Oz.) Boned, Skinned Chicken Breast Halves, Cut Into Bite Size 3 tb Unsweetened Apple Cider 1 c Diagonally Sliced Carrots 3 c (1/2 in.) Cubes Unpeeled Granny Smith Apples (1 Lb.) 1/2 c (2 Oz.) Gorgonzola Cheese Divided 2 ts Minched Shallots 2 tb White Wine Vinegar 4 c Torn Fresh Spinach Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake To Coat. Set Aside. Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45 Seconds. Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To 7 Min., Stirring Every 3 Min. Drain Chicken & Set Aside. in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent. Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2 Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture in Baking Dish. Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set Aside. Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish; Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4 C. Cheese & Serve Warm. About 247 Cal. Per 1 & 1/2 C. Chicken Mixture, 1 C. Spinach & 1 T. Cheese. (Fat 6. Chol. 76.)
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