This recipe comes from "Mastering the Zone."
Two dinner entrees, 4 blocks each
8 ounces chicken tenderloins flattened (or skinless chicken breast)
1 cup applesauce
1 cup fruit cocktail, packed in water
6 cups mushrooms, sliced
2 2/3 teaspoons olive oil, divided
6 teaspoons cider vinegar, divided
1/2 teaspoon cinnamon
1/8 teaspoon parsley
1/8 teaspoon paprika
Salt and pepper to taste
In a sauté pan, add 2/3 teaspoon oil, 4 tablespoons vinegar and flattened chicken. Cook until chicken is browned; then add applesauce, fruit cocktail and cinnamon to sauté pan. Simmer for 5-10 minutes to blend flavors. In a second nonstick sauté pan, add 2 teaspoons oil, 2 tablespoons vinegar and mushrooms. Cook mushrooms until tender. On two dinner plates, place a mound of sautéed mushrooms, topped with chicken mixture. Sprinkle with parsley and paprika and serve.