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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a simple and comforting one-pot meal.
See how to make an easy and flavorful braised chicken dish.
Pan-fried chicken topped with a fresh avocado and red onion salsa.