Chicken with Maple Stuffing..

For a smaller gathering, try these chicken breasts-which contain all the same great fall flavors you crave at the holiday meal!!

1/2 cup finely ground toasted walnuts
1 cup lightly toasted plain breadcrumbs
2 teaspoons chopped fresh sage
2 tablespoons butter, melted
4 tablespoons maple syrup, divided
3/4 teaspoon salt, divided
Coarsely ground black pepper
2 1/2 cups reduced-sodium chicken broth
1/2 cup dry white wine
4 sprigs fresh thyme
1 tablespoon olive oil
4 boneless, skinless chicken breasts {about 6 ounces each}, trimmed
2 tablespoons chilled butter

1. Combine walnuts, breadcrumbs and sage in a medium bowl. Add butter, 2 tablespoons maple syrup, 1/2 teaspoon salt and pepper; mix well.
2. Combine chicken broth, white wine, thyme sprigs and remaining 2 tablespoons maple syrup in a saucepan. Bring to a boil; cook until reduced to 1 cup, about 15 minutes.
3. Preheat the oven to 425 degrees.
4. Heat olive oil in a large ovenproof skillet. Add chicken; cook until golden brown on bottom, about 3 minutes. Remove pan from heat. Turn chicken over and mound breadcrumb mixture on top of each breast, pressing lightly to adhere. {Some topping may fall into pan.} Transfer pan to oven and bake until topping is browned and chicken is cooked, 10 to 12 minutes.
5. Remove chicken and keep warm. Add broth mixture to pan, stirring to loosen browned bits. Boil until reduced to about 3/4 cup. Reduce heat to low; add chilled butter, 1 tablespoon at a time, stirring until melted. Add 1/4 teaspoon salt and pepper. Serve sauce with chicken.
Serves: 4

Per Serving:

670 calories; 31 grams fat; 155 milligrams cholesterol; 52 grams protein; 40 grams carbohydrates; 2 grams fiber; 1220 milligrams sodium.