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Saturday, December 4, 2010

Chicken Breast with Fruit, Walnuts and Honey-Apple Glaze from My Kitchen in the Rockies


Chicken Breast with Fruit, Walnuts and Honey-Apple Glaze

I enjoy following and reading My Kitchen in the Rockies blog. Sometimes just looking at a particular recipe can be hypnotic.  Just looking at it grabs you and all you want to do is prepare that recipe.  That is just what happened to me yesterday while reading My Kitchen in the Rockies.  This dish was truly amazing.  My wife and kids loved it and we all agreed we must have this again.  I am posting this wonderful recipe that I took from their blog, but you should follow the above link to see their wonderful work!   

Ingredients:
 2 tart apples, such as Granny Smith, peeled, cored, and diced 
 2/3 cup dried apricots, cut into thin slices 
 2/3 cup raisins 
 1 cup walnuts, chopped
 1/4 teaspoon cinnamon 
 2 tablespoons melted butter 
 1/4 cup apple juice 
 2 tablespoons honey
 1/4 teaspoon dried thyme 
 1/2 teaspoon salt 
 3 chicken breasts 
  1/4 teaspoon fresh-ground black pepper

Directions:
Heat the oven to 425°. In a roasting pan, combine the apples, apricots, raisins, walnuts, cinnamon, and butter. Spread the mixture over the bottom of the pan. 




In a small bowl, combine the apple juice, honey, thyme, and 1/4 teaspoon of the salt to make a glaze. Sprinkle the chicken breasts with the remaining 1/4 teaspoon salt and the pepper and set them on top of the fruit-and-nut mixture. Brush the chicken breasts with some of the glaze and then cook for 10 minutes. 




Remove the roasting pan from the oven. Stir the fruit-and-nut mixture and turn the breasts over. Brush them with more of the glaze, return the pan to the oven, and cook until just done, about 15 minutes longer. Glaze the chicken breasts one final time and serve them with the fruit-and-nut dressing.



Brush the chicken breasts with some of the glaze and then cook for 10 minutes. 
Remove the roasting pan from the oven. Stir the fruit-and-nut mixture and turn the breasts over. Brush them with more of the glaze, return the pan to the oven, and cook until just done, about 15 minutes longer. Glaze the chicken breasts one final time and serve them with the fruit-and-nut dressing. 




Since I had plantains that I needed  to use, I decided to make Puerto Rican Mofongo instead of mashed potatoes or rice. I posted a Mofongo recipe a while ago. 








2 comments:

Paula said...

what a delicious dish! love this!

have a nice time,
Paula

Carlos said...

Thanks Paula

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