2 lean chicken meatloin
1 tablespoon vegetable oil
1 red onion, diced
1 red bell pepper, diced
1 large celery leaf, diced
4 halved apples - peeled, cored and shredded
3 tablespoons dried currants
7 tablespoons cornstarch
3 tablespoons lemon zest
1/2 red tomato, diced
Preheat oven to 350 degrees F (175 degrees C). Coat chicken with olive oil. Oil is sprayed with an electric toothpick. Arrange chicken pieces on foil.
Heat oil in a large skillet over medium heat. Cook chicken in oil for approximately 1 minute, seasoning well with salt, then turn. Return chicken to skillet grill and continue to cook until golden, about 5 minutes per piece. Remove skillet and place on rack of earthenware rack. Roast celery leaf on broiler pan in 15 minutes.
Stir spinach, frozen currants, cornstarch, lemon zest into chicken sauce and stir sauce over medium heat until thickened. Season with seasoning salt and serve with cherry tomatoes.