Apple Cranberry Chicken Food

GUY COOKS WITH KIDS: MIKAELA'S CRANBERRY APPLE CHICKEN BREAST

Steps:

• Preheat a large saute pan over medium heat, add 2 tablespoons butter and allow to melt. When the butter is melted and bubbling, add the chopped apple. Stir in the lemon juice and honey with a spatula to coat the apples. Continue to cook until the apples are golden, stirring occasionally, 10 to 15 minutes. (If the apples get too brown, remove from the heat and set aside).
• In another large saute pan over medium-high heat, add 2 tablespoons butter and allow to melt. While the butter melts, mix together the flour, 2 teaspoons salt and the pepper in a large bowl. Dredge the chicken breasts in the flour mixture until thoroughly coated. Carefully place the dredged chicken into the heated pan and brown on each side, about 5 minutes per side. Remove the chicken breasts to a baking sheet or oven-safe warming plate and cover with foil. Set aside.
• In the same saute pan, add the chicken stock and apple and cranberry juices to deglaze the pan. Add the cinnamon stick. Add the remaining 1 teaspoon salt to the mixture, whisking to combine. Allow the sauce to reduce until it reaches a nice thick brown gravy consistency, 35 to 40 minutes. Remove the cinnamon stick.
• Add the cooked apples to the thickened sauce and whisk in the remaining 2 tablespoons butter. Add the cooked chicken breasts to the apples and gravy, to reheat briefly (about 1 minute). Plate the chicken breasts, top with the apples and sauce and sprinkle with the parsley.

CRANBERRY-BALSAMIC CHICKEN THIGHS

Steps:

• Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
• Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 10 to 12 minutes.
• Transfer the chicken to a serving platter. Increase heat to high, add the remaining 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.

APPLE CRANBERRY PHYLLO TURNOVERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
• Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover.
• Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned. Serve warm.

APPLE CRANBERRY CHICKEN SALAD

Steps:

• In a small bowl, combine the chicken, celery, apple and cranberries. Stir in mayonnaise. Serve on lettuce; sprinkle with bacon, blue cheese and almonds.

CHICKEN BREASTS WITH APPLE-CRANBERRY SAUCE

Steps:

• Mix four, salt and pepper on waxed paper or a plate.
• Rub mustard all over the chicken, then coat in the flour mixture, shaking off excess.
• Heat 1 tablespoons oil in a large nonstick skillet over medium heat.
• Add chicken and cook 4 minutes per side or until browned and opaque in center.
• Remove to a serving platter; cover loosely to keep warm.
• Heat 1 teaspoons oil in skillet, add apples and cook, stirring often, 4 minutes or until slightly softened.
• Add cranberry sauce and cider; stir until boiling.
• Serve over the chicken.

CRANBERRY APPLE SKILLET CHICKEN

Steps:

• Heat oven to 400 degrees F.
• Lightly salt and pepper the chicken thighs.
• Combine 1 tablespoon olive oil, rosemary and the garlic clove in a small bowl. Mix together and brush onto both sides of the chicken.
• On the stove top heat a large cast iron skillet (10 inch) or a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil.
• When the oil is rippling on the top place chicken thighs skin side down in the oil. Cook for 5 minutes. Flip over taking care to release the skin from the pan (do not allow the skin to stick and tear off).
• Cook an additional 5 minutes. Remove the chicken from the pan.
• While the chicken is cooking, in a small bowl combine the cranberries, apple slices, brown sugar and mustard. Toss to combine and coat the fruit.
• Combine the chicken stock and apple cider.
• Reduce the heat to medium. Slowly pour the liquids into the pan and use a heat proof spatula to deglaze the pan removing any stuck bits of food on the pan. Remove the pan from the heat.
• Add chicken back to the pan skin side up.
• Spoon the cranberry apple mixture into the pan evenly around the chicken.
• Bake in the oven for 20-25 minutes until the chicken reaches 165 degrees internal temperature.
• Remove from oven and allow to rest for a few minutes before serving hot.

APPLE, CRANBERRY, AND FETA STUFFED CHICKEN BREAST

Steps:

• Heat 1 teaspoon water in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes.
• In a small bowl, mix the cooked apple, cranberries, shallots, feta and a splash of the chicken stock and set aside.
• Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
• Heat the remaing 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
• Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
• Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
• Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.

APPLE-CRANBERRY GALETTE

Steps:

• Preheat oven to 375 degrees F.
• Roll the pie crust out into a 12-inch circle. Place the crust on a large baking sheet. Top the crust with apple slices and cranberries. Drizzle lemon juice over top. Sprinkle sugar over top. Pull up the sides of the crust slightly and roll over, covering the filling by about 1 inch.
• Bake 20 minutes, or until the crust is golden brown and the apples are tender.

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 CRANBERRY CHICKEN

Steps:

• Preheat oven to 350°F.
• Cut chicken into chunks or strips and dice apple.
• Using a vegetable peeler, peel carrot into strips and sauté until soft.
• Add salt and pepper during cooking process.
• Deglaze with balsamic vinegar (as much as you want, actually) Stir in apple sauce, cranberries, diced apple, cinnamon, chicken, then pour into oven proof baking dish.
• Bake for 15- 20 minutes or until done.
• Season with more salt, pepper, cinnamon, sugar if desired.
• Note: Feel free to change the amount of any of the ingredients.
• The above measurements are approximates because I didn't measure when cooking this recipe.

APPLE CRANBERRY AND PECAN SALAD

Steps:

• Toss spinach, apple, cranberries and pecans in large bowl until mixed. Drizzle with dressing. Serve immediately.

MAPLE CRANBERRY CHICKEN

Steps:

• In a small bowl, combine syrup and 3/4 cup cranberry sauce; set aside. Sprinkle chicken with salt.
• Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 165°, basting frequently with syrup mixture.
• Warm the remaining cranberry sauce; serve with chicken.

APPLE CRANBERRY SAGE CHICKEN

Steps:

• .Heat oven to 350.
• Melt jelly and butter in 1 1/2-quart saucepan over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat.
• Mix bisquick, sage and thyme. Dip chicken into water, then coat with bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 6 to 8 minutes, turing once, until coating is brown.
• Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Spoon cranberry mixture over chicken. Bake uncovered 40 to 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Note: Like the flavor of baked apples? use 2 apples instead of 1,try adding 2/3 cup pecan halves with the cranberries.