Recipe by ISADORE
"An easy and quick way to make boneless chicken breast. Serve this hot over steamed rice or serve it cold and sliced as part of a summer time brunch."
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boneless, skinless chicken breast halves
apples - peeled, cored and sliced
1 1/2 teaspoons
1 1/2 teaspoons
chopped fresh parsley
jalapeno pepper, seeded and chopped
salt and pepper to taste
Very nice. I used rasins rather than currents since that is what i had. I would also recommened toasting the pine nuts, it brings out their taste and gives a nice crunch. I also added 1/2 t of allspice which gives a nice wintery flavor. I will certainly make it again.
Very interesting and unusual flavor, however I added 1/4 cup sugar to sweeten it a bit, as it seemed a bit in limbo between a sweet dish and non-sweet dish. Do NOT overdo the thyme as I did. It gives the dish the signature flavor, but overdone, it will overpower. The prep time seemed to take a bit longer than 10 minutes, but I have little experience paring apples and that took more time, and I chose to cut the chicken breasts into bite-size chunks rather than use the whole breasts. The overall flavor is not spectacular, but it is nice over rice and very different. Definitely worth a shake!
We enjoy all the ingredients in this dish, so I thought we might like it. Unfortunately it wasn't well received at the table. Not wanting to waste the chicken breasts, I coated them with a thin marinade of dijon and a touch of garlic flavored olive oil then cut them in strips over a big leafy romaine and spinach salad. I suppose the fact that they had chilled and combined nicely with the greens made this a better luncheon salad than it did a dinner. Thanks Isadore.
My 21 month old LOVED this dish (as did my husband and I). I have prepared similar dishes from this site - chicken with peaches, chicken with apricots, and they both went over well, so I thought I'd give this a try. Very easy to put together - and I think we'll be making it a LOT this fall when our apples are ready for picking. I would recommend seasoning the chicken with salt and pepper before cooking it - I have found that helps a lot of recipes (I think some writers think seasoning the meat is just a given and don't include it as a step, but as a novice cook - I can tell you it wasn't something I had ever thought of doing w/o instruction until I met my husband who always does it at the start of a recipe) Great dish for fall - although just as tasty served with sweet peas and mashed potatoes in the spring too!
This was so good! I loved the thyme with it, really gave it something special. I doubled the amount of apple juice, reserving some and adding a bit of cornstarch to it, to thicken the sauce. I will definitely make this again!
I used only 1/2 jalapeno, concerned it might be too spicy for my mother in law, and she loved it, as did my husband and guests. Clean, warm taste, not "hot". Next time, I will add an additional clove garlic, as we like garlic, in this household.
Very nice dish. I found I needed more oil (about 3T) and in the future I would reduce the thyme to 1t - that flavor was too strong for me. The pine nut & jalapeno were a very nice touch. I will definitely be making this again.
I served this for guests and it was a hit. I used raisins instead of currants and walnuts instead of pine nuts. Next time I would chop the nuts!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Pan Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 76
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