Chicken & Turkey

Apple and Prosciutto Stuffed Chicken Breast


1/2 cup finely chopped apple
1/8 teaspoon apple pie spice
4 skinless, boneless chicken breast halves
4 thin slices prosciutto
1/2 teaspoon apple pie spice
1 tablespoon butter
1 tablespoon all-purpose flour
2/3 cup milk
1 dash ground black pepper


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish; set aside.
  2. Combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.
  3. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. Place one slice of prosciutto on each chicken breast. Place 1/4 of the apple mixture on each chicken breast. Roll up each breast and secure with a toothpick. Sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.
  4. Bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. When chicken is almost done, melt butter in a small saucepan over medium heat. Whisk in flour to make a smooth paste. Whisk in milk and pepper; bring to a boil. Cook and stir until thickened and bubbly, about 5 minutes. Serve sauce over chicken.

Apple Pan Chicken


1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
4 boneless, skinless chicken breast halves
3 apples - peeled, cored and sliced
3 tablespoons dried currants
3 tablespoons pine nuts (optional)
1/3 cup apple juice
1 1/2 teaspoons dried thyme
1 1/2 teaspoons chopped fresh parsley
1 jalapeno pepper, seeded and chopped (optional)
salt and pepper to taste


  1. 1. Heat oil in a large heavy skillet over medium heat. Saute onions and garlic until soft and translucent.
  2. Move the onions to the side, and brown chicken breasts 4 minutes on each side.
  3. Top chicken with apples, currants and pine nuts.
  4. Pour in apple juice.
  5. Season with thyme, parsley, jalapeno, salt and pepper.
  6. Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.

Turkey Melts With Apple-Pepper Relish



3/4 cup chopped apple
3/4 cup chopped roasted red bell pepper, drained
1/4 cup sliced green onions
1 tablespoon red wine vinegar
1 tablespoon olive or vegetable oil
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon finely chopped fresh garlic


4 large slices French bread or Vienna bread, lightly toasted
8 teaspoons mayonnaise
12 ounces thinly sliced cooked turkey breast
12 slices (2 3/4 x 1 1/8 x 1/4-inch) Cheddar Cheese


  1. Stir together all relish ingredients in medium bowl; set aside.
  2. Place bread slices on baking sheet; spread each with mayonnaise. To assemble each sandwich, layer each bread slice with turkey, relish and 3 slices cheese.
  3. Heat broiler. Broil sandwiches 5 to 6 inches from heat until cheese is melted (1 to 2 minutes). Top with remaining relish.
  4. TIP: Red bell pepper can be purchased already roasted. To roast your own, cut a large red bell pepper in half lengthwise; remove seeds. Place pepper, cut-side down, on broiler pan. Broil 5 to 6 inches from heat until skin is blackened (8 to 10 minutes). Wrap roasted pepper halves in damp paper towel and place in plastic bag. Cool. Peel skin from pepper halves; discard.

Cranberry-Apple Turkey


2 teaspoons melted butter or margarine
1/2 cup chicken broth
1 large apple, cored and chopped
1/2 cup chopped onion
1 stalk celery, chopped
1 cup whole berry cranberry sauce
3/4 teaspoon poultry seasoning
2 cups seasoned crumb-style stuffing
3 pounds turkey breast cutlets


  1. Combine butter, chicken broth, apple, onion, celery, cranberry sauce, poultry seasoning and stuffing. Place 3 tablespoons stuffing mix on each turkey cutlet. Roll up and tie. Place in crockpot. Cover; cook on LOW 8 hours (HIGH 4 hours).

Apple Sweet Barbecue Chicken


1/2 cup barbecue sauce
1/4 cup frozen apple juice concentrate
3 pounds cut-up frying chicken -- skin removed if desired


  1. Heat grill.
  2. In a small saucepan, combine barbecue sauce and apple juice concentrate; blend well. Set aside.
  3. When ready to grill, place chicken, skin side down, on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 25-35 minutes or until chicken is fork-tender and juices run clear, turning often and brushing frequently with sauce during last 15 minutes of cooking time. Bring any remaining sauce to a boil; serve with chicken.

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