Apple N Onion Chicken Best Recipes

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APPLE 'N' ONION CHICKEN

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Apple 'n' Onion Chicken image

"When I first discovered this recipe, the unique combination of flavors caught my attention. Since then, I have made this many times for company and family, and it always gets rave reviews." -Sheryl VanderWagen, Coppersville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

Ingredients:

  • 3 medium apples, sliced
  • 2 large onions, thinly sliced
  • 1 tablespoon butter
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup shredded reduced-fat Swiss cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup seasoned bread crumbs
  • 1/2 teaspoon minced fresh thyme
  • 2 tablespoons unsweetened apple juice

Steps:

  • In a large skillet, saute apples and onions in butter for 10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with chicken; sprinkle with salt and pepper. , Combine the cheeses, bread crumbs and thyme; sprinkle over chicken. Drizzle with apple juice. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reaches 170°.

Nutrition Facts : Calories 285 calories, Fat 7g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 348mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges

ROASTED SPICED CHICKEN AND APPLES

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Roasted Spiced Chicken and Apples image

Provided by Molly Yeh

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 18

Ingredients:

  • One 3- to 4-pound chicken, patted dry
  • Kosher salt
  • 2 tablespoons Baharat, recipe follows
  • 1 small yellow onion, quartered
  • 8 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 4 Gala apples, cored and quartered
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • Splash of apple cider vinegar
  • 1 tablespoon coriander seeds
  • 1 tablespoon black pepper seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon whole cloves
  • 1/2 teaspoon cardamom seeds
  • 2 tablespoons sweet paprika
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg

Steps:

  • Place the chicken breast-side up in a 9-by-13-inch pan. Season inside and out with 2 1/2 teaspoons salt and the Baharat. Refrigerate, uncovered, for at least 1 hour and up to overnight; this will help the skin get crispy!
  • Preheat the oven to 450 degrees F.
  • Stuff the cavity of the chicken with the onion, 4 sprigs of thyme and 2 sprigs of rosemary. Scatter the apples and remaining sprigs of thyme and rosemary around the chicken, sprinkle with the sugar and a pinch of salt and drizzle with the olive oil. Roast the chicken until the juices run clear and the internal temperature reaches 160 degrees F, about 1 hour. Let the chicken sit for 10 minutes.
  • Discard the herb sprigs. Add a splash of vinegar to the apples and toss to coat. Carve the chicken and serve with the apples on the side.
  • In a dry skillet over medium heat, toast the coriander seeds, black pepper seeds, cumin seeds, cloves and cardamom seeds, stirring often, until fragrant, 3 to 5 minutes. Transfer to a spice grinder and blend. Stir in the paprika, cinnamon and nutmeg.

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