Ingredients
2 small Granny Smith apples (rinsed)
2 cups chicken stuffing mix
1 egg beaten (or 1/4 cup egg substitute)
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (3 breast halves)
cooking spray
1/2 teaspoon seasoned salt
4 tablespoons butter
1 (.9-ounce) packet béarnaise sauce mix
1 cup reduced-fat milk

Steps
1. Preheat oven to 400°F. Cut apples into 1/4-inch cubes; place in medium bowl. Stir in stuffing, egg, and water until well blended.
2. Trim chicken of any visible fat and butterfly chicken. (To butterfly, lay chicken breast flat. Slice through center of chicken, starting with thicker side, and leaving 1/2 inch uncut to hold top and bottom slices together.) Fill each chicken breast with about 1/2 cup of the stuffing.
3. Arrange breasts, top side up, in 2-quart baking dish. Coat with cooking spray; sprinkle with seasoned salt. Place remaining stuffing in small baking dish or arrange between chicken breasts. Bake chicken and stuffing 15–20 minutes or until internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness.
4. When chicken bake time is almost complete, melt butter in small saucepan on medium. Whisk in sauce mix; remove from heat. Stir milk in gradually.
5. Bring sauce to a boil on medium, stirring continuously. Boil 1 more minute, stirring continuously, or until sauce thickens. Cut chicken into 4 portions; serve sauce over chicken.

CALORIES (per 1/4 recipe) 510kcal; FAT 19g; CHOL 185mg; SODIUM 1110mg; CARB 34g; FIBER 2g; PROTEIN 47g; VIT A 10%; VIT C 10%; CALC 15%; IRON 15%

Ingredients
16 ounces frozen California blend vegetables (broccoli, cauliflower, carrots)
1 tablespoon butter
1/2 teaspoon seasoned salt

Steps
1. Place vegetables in microwave-safe bowl; cover and microwave on DEFROST (30% power) for 5 minutes or until thawed. Drain, if needed.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Add vegetables and seasoned salt; cook 8 minutes, stirring frequently, or until tender and browned. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 40kcal; FAT 2g; CHOL 5mg; SODIUM 170mg; CARB 4g; FIBER 2g; PROTEIN 1g; VIT A 20%; VIT C 30%; CALC 2%; IRON 0%