Guy Cooks With Kids Mikaelas Cranberry Apple Chicken Breast Food

APPLE-CRANBERRY-SAGE CHICKEN

Steps:

• Heat oven to 350°F. In 1 1/2-quart saucepan, melt jelly and butter over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat.
• In shallow dish, mix Bisquick mix, sage and thyme. In another shallow dish, place water. 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, turning once, until coating is brown.
• Place chicken in ungreased 13x9-inch (3-quart) glass baking dish. Spoon cranberry mixture over chicken. Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

GUY COOKS WITH KIDS: DUNCAN'S PESTO AND MOZZARELLA SANDWICH

Steps:

• In a small bowl, mix the pestos together thoroughly with a fork until combined. Spoon 1 tablespoon of the pesto mixture on 1 side of both pieces of the bread and spread evenly with a butter knife.
• Preheat a griddle or nonstick pan over medium heat. Place the slices of prosciutto flat on the griddle to heat through and until slightly brown at the edges. Place 2 slices mozzarella on 1 of the slices of pesto bread. Top with the tomato slices, the cooked prosciutto and the remaining 2 slices mozzarella. Finish by topping with the other slice of bread, pesto side down.
• Spray the sandwich on 1 side with the olive oil spray. With a spatula, place the sandwich, sprayed side down, on the griddle. When sandwich is on the griddle, spray the other side.
• When the cheese begins to melt on 1 side, use the spatula to flip the sandwich. Cook about 5 minutes on the other side.

BONELESS CHICKEN BREAST IN CRANBERRY, WALNUT, AND PIPIAN SAUCE

Steps:

• Put the chicken breasts in a large, deep saute pan with onion, garlic, bay leaves, and salt. Pour just enough water to cover the chicken into the pan, bring to a boil, and boil until chicken is fully cooked through.
• To serve, slice each chicken breast into 3 or 4 pieces. Ladle some of the Cranberry, Walnut, and Pipian Sauce onto each serving plate and top with the sliced chicken breast. Garnish with fresh herbs, if desired.
• Preheat the oven to 165 degrees F.
• On a baking sheet, mix together all ingredients except the sesame seeds, Mexican chocolate, and salt and pepper. Roast in the oven for 2 hours. (The sesame seeds should be roasted separately.)
• Put all roasted ingredients, plus the sesame seeds, into a blender. Blend until smooth and then strain. Transfer the sauce to a medium saucepan and boil for 1 hour.
• Add the chocolate tablets, season, to taste, with salt and pepper, and continue boiling for an additional 30 minutes. This sauce also goes very well with fish.

GUY COOKS WITH KIDS: JESSIE'S PORK LOIN WITH APPLE CIDER GRAVY

Steps:

• For the onions and apples: Saute the onions in a nonstick pan over medium-high heat in the butter for 1 to 2 minutes, and then add the apples. Add in the sage, thyme, garlic, brown sugar, salt, pepper and apple juice, and then squeeze the lemon half into the mixture. Cook and gently stir until the apple juice is reduced and the onions are translucent, about 5 minutes. Add the spinach to the mixture, cover the pan and cook until the spinach is wilted, about 2 minutes. You don't want to overcook the spinach, just wilt it. Taste for seasoning.
• For the pork: Preheat the oven to 375 degrees F.
• Place an oven-proof saute pan over medium-high heat and melt 1 tablespoon butter. Sprinkle the pork with salt and pepper and, with tongs, place the loin in the hot butter. Brown the pork thoroughly on all sides, 7 to 8 minutes total.
• Top the pork with the sage leaves, thyme (be careful as the thyme might crackle) and garlic. Add the remaining 1 tablespoon butter and place in the oven. Cook the pork 20 to 30 minutes, but make sure to not overcook. The internal temperature should read 160 degrees F on a meat thermometer. (If you are concerned about overcooking, turn the oven onto warm while finishing the rest of the dish.) Transfer the pork to a platter, tent with some foil and let rest. Remove the whole leaves from the saute pan.
• For the gravy: In the pan you browned the pork, melt the butter over medium to medium-high heat. Sprinkle the flour into the hot pan juices and whisk together to make a roux. Continue to whisk and cook the roux until turns light brown, about 5 minutes. Whisk in the apple cider and continue to stir. Pour in chicken broth and boil the mixture until the gravy is thick, 5 to 7 minutes depending on desired thickness. Squeeze the lemon half into the mixture. Taste for seasoning (salt, pepper, etc). Sprinkle in the torn tarragon leaves. Finish by whisking in the cream.
• To serve: Divide the onion-apple saute among 4 plates. Slice the pork and divide over the onion-apple saute. Cover the pork with gravy. Garnish with some thyme and a wedge of lemon. Serve with cous cous and asparagus.

GUY COOKS WITH KIDS: E.J. AND GUY'S PASTA

Steps:

• Preheat a saute pan over high heat, add the olive oil and allow to come up to a high temperature. Add the onions and cook until slightly softened, 1 to 2 minutes. Stir in the sausage and red bell peppers, making sure to move the pan around and to continue stirring for even cooking. Cook 1 to 2 minutes. Stir in the mushrooms and broccoli and cook 1 to 2 minutes. Stir in the chopped garlic and cook for 3 to 4 minutes, stirring constantly. (The garlic should take on a golden color, but be sure to not let it burn.) Stir in the chopped chicken and cook 1 to 2 minutes.
• Deglaze the pan by adding the chicken stock. Stir around to coat all the ingredients. Add the pasta to the pan, stir to coat and cook for 1 to 2 minutes. Stir in the cream sprinkle in the cheese and cook 2 to 3 minutes. Stir in the parsley and spinach. Remove the pasta from the heat.
• Pour the pasta onto a plate, top with the tomatoes and more cheese, if desired.

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.

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.

CHICKEN WITH CRANBERRIES

Steps:

• In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside. , In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken.

CROCK POT CRANBERRY APPLE CHICKEN BREASTS

Steps:

• Place chicken breasts in a 2-quart (or larger) slow cooker/Crock Pot.
• Add remaining ingredients in the order given, dotting evenly with the butter last. Cover and cook on low for 6 to 7 hours.

APPLE & BRIE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F.
• Wash the chicken and pat dry with paper towels.
• Transfer the chicken to a clean cutting board. Lightly press each chicken breast flat with one hand; use a sharp knife to cut a slit horizontally along one edge of the breast, cutting nearly to the opposite side but not all the way through. Open it so it forms two flaps, attached at the center, like a butterfly. Set aside - keep refrigerated.
• To a small mixing bowl, add the diced apple, lemon juice, lemon zest, sage, 3 tablespoons of bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Stuff each breast with about a quarter of the apple mixture and 1 slice of Brie; close the flap, press it down firmly, and set the chicken aside.
• Transfer the stuffed chicken breasts to a baking sheet. (There is no need to seal them around the edges.) Sprinkle the breasts with salt and pepper.
• Combine the remaining bread crumbs, parsley, and salt and pepper to taste in a shallow dish. Lightly beat the egg with a fork in another dish.
• One at a time, hold the chicken breast together and dip in the beaten egg - coat on both sides. Dredge in the bread crumb mixture, turning it over to coat well. Repeat until done.
• Next, drizzle 2 teaspoons of olive oil into a large heavy-bottom skillet; set over medium-high heat. Add the chicken breasts; brown on each side (about 2 - 3 minutes per side).
• Transfer the chicken breasts to a large casserole dish; add 1/2 cup of the apple cider/juice, the chicken broth, and the thyme sprigs. Place in the oven and bake for 15 - 20 minutes, or until no longer pink inside.
• While the chicken is baking, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the onions and sauté for about 15 - 20 minutes, stirring often. Cook until they turn deep golden brown. To the onions add the garlic, sliced apples, cinnamon and wine and cook for about 5 more minutes, or until the liquid evaporates. Cover and keep warm.
• Transfeer the chicken to a warmed serving platter; cover with foil to keep warm.
• Whisk together the remaining apple cider/juice, the mustard, and the cinnamon; bring to a boil in a small sauce pan on high heat for 3 minutes until the sauce is reduced and slightly thickened.
• Spoon the carmelized onions and cinnamon apples, followed by the sauce over the chicken. Serve immediately.

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.