MAPLE-BAKED APPLE CHICKEN
Try Maple-Baked Apple Chicken. Chicken gets a sweet and savory kick from apples, maple syrup and onions in Maple-Baked Apple Chicken, a comfort food dish.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Cook chicken in large ovenproof skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until evenly browned. Remove from heat.
- Top chicken with onions; surround with apples. Mix syrup and dressing; pour over chicken.
- Bake 20 to 25 min. or until chicken is done (165ºF). Drizzle with syrup mixture from bottom of skillet.
Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 36 g, Protein 25 g
APPLE CHICKEN
Nummy fall dish, be sure to use apples that keep their shape when cooked, such as golden delicious. adapted from Canadian Living mag.
Provided by Derf2440
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with thyme, salt and pepper.
- In large frypan, heat half of the oil over medium high heat; brown chicken all over.
- Transfer to plate.
- Add remaining oil to frypan.
- Cook apples and onion, stirring occasionsally, until golden, about 5 minutes.
- Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
- Return chicken to frypan.
- Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
- Transfer chicken to serving platter.
- Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
- Pour over chicken.
APPLE SAUCE CHICKEN
Found this recipe in Taste of Home Fall Freezer Meals. I have not tried it yet so the cook times are approximate. Freezer instructions are included.
Provided by MollyLin
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle chicken with pepper.
- In a large skillet, brown chicken in oil on both sides.
- In a small bowl combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer or until a meat thermometer reads 170.
- Serve desired amount. Cool leftovers, transfer to a freezer container and freeze for up to 3 months.
- TO USE FROZEN CHICKEN: Thaw them in refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.
Nutrition Facts : Calories 225.5, Fat 6.6, SaturatedFat 1.2, Cholesterol 75.5, Sodium 161.9, Carbohydrate 15.8, Fiber 0.8, Sugar 6.7, Protein 25.3
SKILLET APPLE CHICKEN
This delightfully fragrant mix of chicken, apples, and seasonings will surprise your palate with its complex flavors!
Provided by MAESTRINA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
- Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.
Nutrition Facts : Calories 163 calories, Carbohydrate 7.1 g, Cholesterol 30.4 mg, Fat 9.9 g, Fiber 1.4 g, Protein 12 g, SaturatedFat 1.6 g, Sodium 2065.4 mg, Sugar 3.6 g
HONEY-MUSTARD CHICKEN AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
- Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
Nutrition Facts : Calories 457, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 200 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 33 grams
APPLEWOOD-SMOKED CHICKEN
Florida doesn't have its own barbecue style, but if anyone can change that, it'll be Lee Ann Whippen. In 1996, she became a certified Kansas City Barbecue Society judge alongside her dad, Jim "Trim" Tabb, and she's been manning the pit in restaurants and competing in barbecue championships ever since. She was also the first winner of BBQ Brawl: Flay V. Symon! At her Tampa restaurant, she gives Floridian classics the barbecue treatment: The namesake deviled pig is a spin on Tampa's famous deviled crab croquettes.
Provided by Food Network
Categories main-dish
Time 3h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.
- Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.
- Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan under the grates on the unlit side of the grill. Meanwhile, soak the applewood chips in water, 30 minutes; drain.
- Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.
- When the grill registers 275˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175˚ F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 275˚ F).
- Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.
- Photograph Ralph Smith
APPLE CIDER CHICKEN
Steps:
- Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
CHILE APPLE BRINED FRIED CHICKEN
Provided by Food Network
Time 9h10m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- Place the cut-up chicken in the Chile Apple Brine and refrigerate overnight.
- To make the chicken fry mix, add the cornmeal, flour and Rib Rub to a large bowl.
- Drain the brined chicken well and add to the bowl with the chicken fry mix. Mix the chicken well with the breading to get a good coat. Let set in the mix for 20 minutes.
- In a large heavy pot, add the canola oil and heat over medium heat to 275 degrees F.
- Give the chicken a final mix and, using tongs, carefully place each piece of chicken into the hot oil. Fry until cooked through, about 14 minutes. Remove to a platter lined with paper towel and let drain before serving.
- Soak the chiles in hot water until softened. Transfer them to a food processor and process to a paste. Strain the paste, then transfer to a large container with a lid.
- Put the apples in a food processor, skin and core included, and pulse to chop. Transfer to the container with the chile paste and add the apple cider, molasses, salt, sugar, garlic and 8 cups (1/2 gallon water).
- Combine the salt, sugar, paprika, onion powder, garlic powder, black pepper, anise seed and mustard in a bowl.
CREAM APPLE CHICKEN
Steps:
- Place 1/2 pound butter into hot skillet. Place cubed chicken in skillet and cook until golden brown.
- In another skillet place, blanched green beans with 1/2 pound butter to heat up. Add mushrooms to another skillet and cook until soft.
- Once the chicken is golden in color, add the cider to pan. We let the cider reduce to give the chicken an apple flavor. The butter and cider will begin to form a coating of caramel on the chicken. When the sauce is reduced to a glaze, add the cream, and a little salt, and pepper. The secret is to add the nutmeg at the end for a special flavor.
- To serve: Place chicken on plate with sauce. Slice apple and create a fan and place on plate for decoration. Finally add mushrooms and green beans next to chicken, and place a little tomato for color, and parsley.
APPLE AND CHICKEN!!
A fruity meal which is quick, tasty and mouthwatering.
Provided by gabdilla
Time 45m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons of the oil and fry the onions and garlic in a pot until golden brown on medium heat. Then add the mushrooms and the green peppers. Stir until softened followed by adding one shot of Martini, curry powder and basil. Leave on low heat.
- Meanwhile heat one tablespoon of the oil in a pan on medium heat. Add half of the cubed chicken breast and stir in 2 teaspoons of Tandoori masala. Add one shot of Martini until the chicken is cooked through. Do not forget to stir the pot occasionally.
- Transfer the cooked chicken from the pan to the pot.
- Repeat steps 2 & 3 with the rest of the chicken, Tandoori and one shot of martini.
- Stir thoroughly for 5 minutes all the ingredients in the pot and add the chopped apple. Stir for another five minutes while adding the last shot of Martini.
- Add the couscous and warm water in the pot and mixed thoroughly for 2 minutes. Leave on a low heat for 3 minutes until ready.
APPLE CHICKEN QUESADILLAS
My sister came up with an easy recipe that can be served as a main course or an appetizer. People are surprised by the combination of chicken, apples, tomatoes and corn inside the crispy tortillas, but they love it. -Stacia Slagle of Maysville, Missouri
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Toss together first 8 ingredients. Place 3/4 cup mixture on half of each tortilla. Fold tortillas to close; secure with toothpicks., Place on a baking sheet coated with cooking spray. Bake until golden brown, 13-18 minutes, turning halfway through cooking. Discard toothpicks. Serve with toppings as desired.
Nutrition Facts : Calories 300 calories, Fat 10g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 475mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
CHICKEN WITH APPLES
WOW! This is not the same old chicken! Only 6 ingredients your family- kids included- will love this and your guests will think you are the MOST amazing chef! winonaradiocom.
Provided by Mamas Kitchen Hope
Categories Canadian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pan fry chicken in half of the butter just until no longer pink in the middle, turning once to ensure both sides are browned.
- Remove chicken from pan and keep in a warm place or cover with foil.
- Core and slice apples as desired. I like to use my apple slicer- looks like a wagon wheel with handles- and then slice each lengthwise to make them thinner. To peel or not to peel- hehehehe- up to you. Likewise, red or green- the choice is yours. I like peel on and red for color!
- Add the rest of the butter, apples and thyme and fry until apples are as crisp or tender as you like.
- Pour apples over chicken and keep warm.
- Deglaze the pan with wine, cider or juice scraping all the yummy bits off the bottom.
- Add the cream- could use reduced fat sour cream or reduced fat or nonfat yogurt to reduce fat/calories. Yogurt will and a nice 'tang' to the sauce.
- Cook until slightly thickened.
- Return the chicken and apple mixture to the pan to make sure apples and chicken are nice and warm.
- When you are satisfied with the temperature of the dish, serve and enjoy!
- Experiment with your favorite herbs and seasonings- I have not tried this but I think a pinch of cinnamon might be really yummy here or maybe some nutmeg -- hmm --.
- Let me know what you think.
APPLE CHICKEN SALAD
Make and share this Apple Chicken Salad recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, gently stir together, chicken, apple, celery and raisins.
- In a small bowl, whisk together, dressing and brown sugar, pour over chicken mixture.
- Toss gently to coat.
- Serve on lettuce leaves, sprinkle nuts of your choice over.
Nutrition Facts : Calories 291.5, Fat 15.9, SaturatedFat 3, Cholesterol 53.2, Sodium 474.2, Carbohydrate 19.3, Fiber 1.1, Sugar 15.7, Protein 18.4
MAPLE-BAKED APPLE CHICKEN
Make and share this Maple-Baked Apple Chicken recipe from Food.com.
Provided by Chemaine
Categories Chicken Breast
Time 29m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 5
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.
AUTUMN APPLE CHICKEN
I'd just been apple picking and wanted to bake something new with the bounty. I decided on apple chicken by throwing them in the slow cooker with some barbecue sauce. The dish fills my whole house with the most delicious smell. -Caitlyn Hauser, Brookline, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Brown chicken thighs on both sides; sprinkle with salt and pepper. Transfer to a 3-qt. slow cooker; top with apples., Add onion to same skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in barbecue sauce, apple cider and honey; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Pour over chicken and apples. Cook, covered, on low 3-1/2 to 4-1/2 hours or until chicken is tender.Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally.
Nutrition Facts : Calories 333 calories, Fat 13g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
BAKED CHICKEN WITH FENNEL AND APPLES
In this one-dish dinner, fennel and apple are roasted until caramelized and tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Roast 35 minutes, rotating sheets halfway through. Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more.
Nutrition Facts : Calories 567 g, Fat 31 g, Fiber 5 g, Protein 44 g
APPLE BABY FOOD
Apple puree is a wonderful first food for baby. Use a sweeter variety of apple instead of a tart variety so that you don't need to add any sugar.
Provided by Anonymous
Categories Everyday Cooking
Time 35m
Yield 15
Number Of Ingredients 1
Steps:
- Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
- Remove cooked apples with a slotted spoon and place in a food processor or blender; puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 28.7 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 5.7 g
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