Apple Bacon Baked Chicken Food

BAKED CHICKEN AND BACON-WRAPPED LADY APPLES

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.
• While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.
• Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.
• Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.
• While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.

BACON-WRAPPED CHICKEN IN THE OVEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

MAPLE BACON CHICKEN

Steps:

• Preheat the oven to 375.
• Rinse the chicken, and remove the giblets. You can discard them, use them to make gravy for mashed potatoes or freeze them for later.
• Cut the apples into wedges, and sprinkle them with the Apple Pie Spice. Make sure you get the spice on every slice.
• Put the chicken into a roasting pan, and stuff it with the apples.
• Layer the Maple Bacon on top of the chicken, covering the enitire top of the chicken.
• Drizzle with half of the Maple Syrup, and set the other half aside for later.
• Cover and bake for 1-2 hours, depending on the size of your bird.
• Uncover and drizzle with the rest of the syrup.
• Put the chicken back in the oven, and set it to broil for about 10 minutes or until the top looks brown and the bacon looks done.
• Remove from the oven and serve hot with your favorite sides.

BAKED APPLE CHICKEN

Steps:

• Preheat oven to 350. Lightly grease/spray a casserole.
• Arrange chicken pieces in the casserole dish.
• Place all remaining ingredients in a bowl and mix well; pour evenly over the chicken.
• Bake at 350 until chicken juices run clear; about 40-50 minutes, depending on the chicken parts you are using.

ADIRONDACK BACON BBQ CHICKEN, APPLES AND ONIONS

Steps:

• Heat a drizzle of EVOO in a saucepot over medium-high heat. Add the bacon and brown to crisp. Then add the garlic and onions and stir to soften, about 3 minutes. Add the ketchup, stock, syrup, mustard, Worcestershire, vinegar and pepper. Stir and simmer to thicken, 20 minutes.
• Heat a drizzle of EVOO in a large skillet over medium-high heat, add the butter and melt. Add the apples and red onions. Season with some salt, pepper and nutmeg. Cook to tender-crisp, 5 to 6 minutes. Add the chicken and sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and serve the BBQ chicken, apples and onions on the rolls topped with cheese and pickles.

MAPLE-BAKED APPLE CHICKEN

Steps:

• Preheat oven to 350°F
• Spray large nonstick oven proof skillet with cooking spray.
• Heat on medium-high heat.
• Add chicken; cook 3 minute on each side or until lightly browned on both sides.
• Remove from heat.
• Place onion on top of chicken; place apples around sides of chicken.
• Mix honey and dressing; pour over chicken.
• Bake 20 to 25 minute or until chicken is cooked through.
• Spoon syrup mixture in skillet over chicken just before serving.

CHICKEN WITH APPLE, CRANBERRY AND BACON

Steps:

• Preheat oven to 175*F.
• Warm a heat proof dish or plate in the oven to hold the chicken while you make the sauce.
• Fry the bacon in a large skillet over medium heat until browned and crisp, about 5 minutes.
• Scoop out with a slotted spoon and drain on paper towels.
• Pour about 2 TBS of the drippings into a small dish and set aside; reserve the skillet with the remaining 2 TBS or so of bacon drippings for cooking the chicken.
• Combine the flour, cinnamon and poultry seasoning in a shallow dish and stir to mix.
• Dredge the chicken breasts in the seasoned flour, coating them well and patting to remove excess.
• Add the oil to the skillet and heat over medium heat.
• Add the breasts and cook until nicely browned and cooked through, turning once, 5 to 8 minutes per side.
• Transfer the chicken to the warmed dish in the oven and reserve the skillet.
• Peel, core and quarter the apple, then cut each quarter into 3 even slices.
• Melt the butter in another skillet over medium heat and brown the apple on both sides, just until it begins to soften, about 4 minutes, turning once.
• Remove from the heat and set aside.
• Heat the reserved bacon fat in the large skillet over medium heat and saute the shallots until tender and aromatic, about 5 minutes, stirring occasionally.
• Add the apple juice, wine, chicken broth and cranberries with salt and pepper to taste, scraping up the browned bits from the bottom of the pan.
• Boil over medium high heat until reduced by almost half, about 10 minutes.
• Add the cream and bacon, and gently stir in the apple slices.
• Add the chicken and any liquid that has accumulated in the dish, turning to coat the breasts with the sauce.
• Taste the sauce for seasoning and adjust if necessary.
• Transfer the chicken and sauce to a serving platter or individual plates and sprinkle with parsley to serve.

APPLE-BACON STUFFED CHICKEN BREASTS

Steps:

• Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in skillet.
• Sauté chopped apple in reserved drippings over medium-high heat 4 minutes. Remove from heat; stir in bacon, 1/4 cup cranberries, and next 3 ingredients.
• Cut a 3 1/2-inch-long horizontal slit through the thickest portion of each chicken breast, cutting to, but not through, other side, forming a pocket. Stuff apple mixture evenly into each pocket. Wipe skillet clean.
• Melt butter in skillet over medium heat. Add chicken, and cook 8 to 10 minutes on each side or until done. Remove chicken, and keep warm.
• Add remaining 1/4 cup cranberries, apple juice, apple brandy, and salt to skillet. Stir together cornstarch and 1 tablespoon water until smooth; stir into juice mixture, and cook, stirring constantly, 1 minute or until thickened. Spoon over chicken, and sprinkle with pecans and parsley.

BRAISED CHICKEN THIGHS WITH APPLE AND BACON CHUTNEY AND ROASTED

Steps:

• Preheat oven to 450 degrees.
• place the red wine vinegar in a sauce pan over medium high heat and add in the brown sugar. Bring to a boil. Reduce heat and then simmer while other ingredients are being prepared.
• Peel and dice 4 cloves of garlic. Add to the vinegar and brown sugar mixture.
• Dice the bacon into 1/4-1/2" pieces and place it in a frying pan. Cook until crisp and then drain and set aside.
• Combine the chopped apples and bacon to the vinegar and brown sugar mixture and return to a boil, then cover and reduce heat to simmer for 30 minutes.
• Cut red potatoes into quarters or however you prefer based on size of potatoes. Place them in a baking dish and drizzle lightly with olive oil and season with salt and pepper to taste. Place in the oven for 20 minutes or until done.
• Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper to taste. Place chicken thighs in heated skillet and cook for 7 minutes. Flip chicken and cook for another minute then reduce heat to low and cover, letting the chicken braise in the oil and juice for the next 10 minutes.
• Plate the chicken, top with chutney and place a few red potato wedges along side it and enjoy!