Glazed Chicken with Apple Salad

Dressing And Apple Salad
2 tbsp cider vinegar
2 tbsp apple jelly
1/3 cup reduced fat mayo
1 Granny Smith apple
1 red apple
1/2 cup lightly packed watercress (I just put 1 bundle in)

Chicken and Glaze
4 boneless, skinless chicken breast
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tbsp apple jelly
1 tsp prepared stone ground mustard
1 tbsp brown sugar

For dressing
mix vinegar, jelly, and mayo.

For salad
slice apples into julienne strips. Remove leaves from watercress stems, coarsely chop leaves and mix with apples.

For Chicken
heat grill pan over medium-high heat 5 minutes. Meanwhile, flatten chicken to an even thickness using a meat tenderizer. Brush with oil and season with salt and pepper. Cook chicken 4-6 minutes. Turn chicken over to cook an additional 4-6 minutes or until chicken is done cooking.

While chicken is cooking, prepare glaze by combining jelly, mustard and brown sugar. Brush chicken with glaze during last minute of cooking.

Serve the chicken on top of the salad and top with dressing.