Chicken & Turkey

Chicken & Apple Skillet


4 teaspoons olive oil or canola
2 tart apples, thinly sliced
1 medium onion, sliced
1/2 teaspoon dried thyme
4 skinless, boneless chicken breast halves
1 cup apple juice
1 tablespoon cider vinegar
1 tablespoon cornstarch
salt & pepper to taste


  1. In heavy skillet, heat 2 teaspoons oil over medium-high heat; cook apples, onion and thyme for about 4 minutes, or until just tender but still a bit crisp. Remove to bowl and set aside.
  2. Add remaining 2 teaspoons of oil to skillet; cook chicken, turning once, for 2 to 4 minutes or until golden brown on both sides. Reduce heat to medium low.
  3. Set 1 tablespoon apple juice aside and pour remaining juice in skillet along with the cider vinegar. Cover and simmer for 6 to 8 minutes, or until chicken is cooked through and juices run clear. With slotted spoon, remove chicken to platter; keep warm.
  4. Combine cornstarch with reserved tablespoon apple juice; stir into skillet juices and cook over high heat, scraping up any browned bits, for 2 minutes or until thickened.
  5. Return apple mixture to pan and heat through, season with salt and pepper. Spoon apple mixture around cooked chicken.

Apple-Stuffed Chicken Breasts


1 pound skinless boneless chicken breast halves (4 breasts)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 medium cooking apples (peeled and cut into thin slices)
1 cup of apple cider
1 tablespoon cornstarch


  1. Heat coals or gas grill.
  2. Place chicken breast halves between 2 pieces of waxed paper.
  3. Pound chicken to 1/8-inch thickness.
  4. Mix sugar and cinnamon. Coat apple slices with sugar mixture.
  5. Divide apple slices among chicken breast halves.
  6. Fold chicken around apples; secure with toothpicks.
  7. Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes,turning once, until juice is no longer pink when centers of thickest pieces are cut.
  8. Remove toothpicks.
  9. Mix apple cider and cornstarch in 1-quart saucepan.
  10. Cook over medium heat, stirring constantly, until thickened and bubbly.
  11. Spoon over chicken and serve.

Grilled Chicken in Apple Salsa


2 cups chopped, cored Gala apples
1 Anaheim chile pepper, seeded and chopped
1/2 cup chopped onion
1/4 cup lime juice
salt and black pepper

Grilled Chicken
1/4 cup dry white wine
1/4 cup apple juice
1/2 teaspoon grated lime zest
1/2 teaspoon salt
1/8 teaspoon black pepper
2 whole boneless, skinless chicken breasts


  1. Prepare Salsa: In medium bowl, combine apples, chili pepper, onion, lime juice and salt and pepper to taste; cover and set aside while preparing chicken. (If making several hours or day ahead, refrigerate salsa.)
  2. Prepare Grilled Chicken: In large bowl, combine white wine, apple juice, lime zest, salt, and pepper. Add chicken and turn to coat with mixture; cover and refrigerate 30 to 40 minutes.
  3. Heat grill. Drain and discard chicken marinade. Grill chicken until cooked through; serve with salsa.

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