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
MAPLE GLAZED CHICKEN WITH CHEDDAR APPLE STUFFING
Chicken breasts are plumped up with a sage-scented apple and cheddar stuffing, roasted to perfection and then finished with a maple-Dijon glaze. The flavour profile smacks of comforting fall dinners - so why not add root vegetables, such as pieces of squash, parsnips and sweet potatoes to the oven - and when the chicken is done you can tuck into a complete roasted dinner.
Provided by Developed for CFC by Monda Rosenberg
Yield 4
Number Of Ingredients 9
Steps:
- Make a pocket in chicken breasts for the stuffing. Working with one breast at a time, form a pocket in the thickest side by making a horizontal cut about 2 ½ inches (6 cm) long and 1 ½ inches (4 cm) deep. Preheat oven to 375°F (190°C).
- Finely chop apple and place ½ cup (125 mL) in a bowl. Sprinkle with sage and onion. Work between your hands to evenly mix. Sprinkle in cheese and stir to mix.
- Gather up about a ⅓ cup (100 mL) apple mixture and press together. Gently open the pocket in one chicken breast and stuff in cheese mixture, pushing as close to center of breast as possible. Add more if you can. Wet inside edges of opening and press down to seal. Set on a baking sheet with shallow sides. Repeat with remaining chicken and stuffing. Pressing the opening side of the chicken against the side of the baking sheet will help hold the stuffing in.
- Stir Dijon with melted butter, maple syrup, thyme and salt. Brush a little over chicken. Loosely cover chicken with a tent of foil. Roast at 375°F (190°C) for 30 minutes. Brush again with Dijon mixture. Continue roasting, uncovered, this time until chicken feels springy when tapped, from 15 to 25 more minutes. If chicken gets beautifully brown before it is cooked though, lay foil pieces loosely overtop the brown areas.
Nutrition Facts :
APPLE STUFFED CHICKEN
A friend served this chicken when we were over for dinner, and we enjoyed it so much I asked for the recipe. There are many chicken farms in this area, so I'm always on the lookout for new chicken recipes.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Prepare stuffing according to package directions. Meanwhile, sprinkle inside of chicken with salt and pepper; rub outside with oil. , In a large bowl, mix stuffing with the apple, celery, nuts, raisins and lemon zest. Lightly stuff chicken. Place chicken breast side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , In a saucepan, combine the glaze ingredients. Bring to a simmer; heat, uncovered, for 3 minutes. Brush over chicken. Bake 20-30 minutes longer or until chicken juices run clear, brushing occasionally with glaze. Cover with foil and let stand for 10-15 minutes. Remove stuffing, then carve chicken.
Nutrition Facts :
CHICKEN AND APPLE STUFFING CASSEROLE
Is it a sweet and savory bread pudding? Or, is it a casserole? Perhaps it is a chicken and stuffing skillet--you decide. At any rate, this dish only needs a 12-inch nonstick, oven-proof skillet, a spoon, a knife, a cutting board, a whisk, and some measuring cups. It comes together fairly quickly, too!
Provided by Bibi
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk together half-and-half, egg, and sage in a bowl.
- Melt butter in a 12-inch nonstick, oven-proof skillet over medium heat. Add onion, celery, salt, and pepper and cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth and then stir in stuffing mix. Add chopped apples, dried cherries, and 1/4 cup chopped pecans, then remove from heat. Stir in half-and-half mixture and gently even out the contents of the skillet.
- Season chicken cutlets with paprika, rosemary, salt, and pepper. Place on top of the stuffing mixture and press down into the skillet contents until the tops of the chicken are even with the other ingredients. Sprinkle the remaining 1/4 cup chopped pecans over the top and lightly spray chicken with cooking spray.
- Place skillet in the preheated oven and bake until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.
Nutrition Facts : Calories 718.2 calories, Carbohydrate 89 g, Cholesterol 111.1 mg, Fat 28.8 g, Fiber 7.8 g, Protein 27.4 g, SaturatedFat 12.4 g, Sodium 2132.1 mg, Sugar 15 g
MAPLE-GLAZED CHICKEN
This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
- Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
- Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.
Nutrition Facts : Calories 553, Fat 24 grams, SaturatedFat 6 grams, Cholesterol 119 milligrams, Sodium 373 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Protein 42 grams
MAPLE AND CAYENNE GLAZED CHICKEN
Provided by Anne Burrell
Time 1h5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- Make a small hole in the extra skin on the chicken legs and poke the end of the drumsticks through to form a perfect package. Toss the chickens generously with olive oil and salt. Arrange the chicken on a sheet tray or a baking dish lined with parchment or a silicone mat. Roast the chickens until they are about three-quarters of the way done, 20 to 25 minutes. The skin should start to brown and crisp.
- While the chickens are roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by half to three-quarters, or until the syrup is very thick and syrupy.
- After the chickens have roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chickens to a serving platter and let rest about 10 minutes before serving.
- Sweet and spicy!!!
MAPLE-GLAZED CHICKEN ROLL-UPS
Packaged stuffing makes short work of this flavorful and filling chicken dish drizzled with maple syrup and a hint of orange. Shared by caterer Juli Luciano of Endicott, New York, she testifies: "This is the meal that reeled in my husband! It's definitely special."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- For glaze, in a saucepan, combine the orange juice, syrup, soy sauce, garlic and parsley. Bring to a boil; cook for 10 minutes or until liquid is reduced by half. Meanwhile, prepare stuffing mix according to package directions. , Flatten chicken to 1/4-in. thickness. Place 2 tablespoons of stuffing in the center of each chicken breast half. Fold long sides over stuffing; fold ends over and secure with a toothpick. Place the remaining stuffing in an ungreased baking dish; top with chicken roll-ups, seam side down. Set aside 1 tablespoon glaze; pour remaining glaze over chicken. , Bake, uncovered, at 375° for 30 minutes or until chicken juices run clear. Drizzle reserved glaze over roll-ups before serving.
Nutrition Facts : Calories 398 calories, Fat 12g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 1251mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 1g fiber), Protein 33g protein.
SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING
With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!
Provided by Sharon123
Categories Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
- Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
- Leave to cool completely.
- Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
- Truss the chicken if desired.
- Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
- Put any leftover stuffing into a small ovenproof dish.
- Rub the softened butter over the chicken breast and season with salt and pepper.
- Place the chicken, breast side down, in a roasting pan.
- Cook in a 375* oven for about 1 1/2-2 hours.
- Turn the chicken over when lightly browned.
- Continue cooking, basting every 20 minutes.
- Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
- Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
- Transfer to a warmed serving platter and keep warm while you make the gravy.
- Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
- Carve the chicken and serve with the gravy.
- Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
- of the fat that rises to the surface, leaving behind the cooking juices.
- Put the roasting pan on top of the stove.
- Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
- Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
- Simmer for 2 minutes, then taste for seasoning.
- Strain into a warmed gravy boat and serve immediately.
- Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
- Stir in 1 quart water.
- Bring to a boil, skimming off any scum that forms on the surface.
- Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
- Simmer for about 1 hour.
- Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
- Strain before use.
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.
MAPLE-GLAZED CHICKEN
This chicken recipe offers sweet and savory flavors and a pleasant maple sauce. Tender and loaded with appeal, this entree will please everyone at the table.-Taryn Kuebelbeck, Plymouth Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.
Nutrition Facts : Calories 226 calories, Fat 7g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 220mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SMOKED-CHEDDAR-STUFFED CHICKEN WITH GREEN APPLE SLAW
Provided by Ted Reader
Categories Cheese Chicken Fruit Wheat/Gluten-Free Backyard BBQ Dinner Cheddar Apple Summer Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For chicken:
- Stir cheddar cheese, 1 tablespoon maple syrup, cream cheese, and sage in small bowl to blend. Place 1 chicken breast, skin side down, on work surface. Using small sharp knife, cut 1 1/2-inch-deep by 2-inch-long horizontal pocket in chicken. Pack in 1/4 of stuffing. Press tenderloin into pocket opening to seal in stuffing. Repeat with remaining chicken and stuffing. Arrange chicken on small baking sheet. Combine 1/4 cup maple syrup, whisky, brown sugar, and butter in small saucepan. Whisk over medium heat until sauce comes to simmer and is blended. (Chicken and basting sauce can be made 1 day ahead. Cover separately and refrigerate.)
- For green apple slaw:
- Whisk first 5 ingredients in medium bowl to blend. Mix in apple, red onion, and green onions. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 4 hours, tossing occasionally.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Rewarm basting sauce; transfer half to bowl and reserve. Set pan with remaining sauce at edge of grill to keep warm. Grill chicken, skin side down, until golden, about 3 minutes. Turn chicken over, repositioning over medium to medium-low heat. Grill until cooked through, turning occasionally and basting with sauce in pan during last 5 minutes, about 8 minutes. Transfer chicken to platter. Serve with apple slaw, passing reserved sauce separately.
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