Get all the cheesy goodness of a fondue-type sauce without the cheesy badness of the 1970s. You won't need any polyester bell-bottoms or pet rocks for this creamy Parmesan and chive sauce, which delightfully smothers a succulent chicken breast. A pepper-y salad of arugula, crunchy apples, and almonds makes this calorie- and carb-conscious meal totally groovy. To the max, man.
Quarter apple and remove core. Cut into thin slices.
Trim ends off celery and cut into thin slices at an angle.
Coarsely chop almonds.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Chicken
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken breasts to hot pan. Cook until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Rest cooked chicken at least 3 minutes and tent with foil.
Wipe pan clean and reserve.
While chicken roasts, make sauce.
Make the Sauce
Return pan used to sear chicken to medium-high heat. Add cream and a pinch of salt to hot pan and bring to a boil.
Once boiling, remove from burner. Stir in Parmesan and half the chives (reserve remaining for garnish) until smooth.
If sauce is too thick, add water 1 Tbsp. at a time until desired consistency is reached.
Make the Salad
Combine seasoned rice vinegar, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
Add apple, celery, and arugula to bowl and toss to combine.
Finish the Dish
Plate dish as pictured on front of card, garnishing chicken with sauce, sauce with remaining chives, and salad with almonds. Bon appétit!