Apple Cheddar Chicken Recipes

Steps:

• For the dipping sauce: Add the mustard, honey and mayonnaise to a medium bowl and whisk until combined. Set aside.
• For the sandwiches: Heat a 12-inch nonstick skillet or griddle over medium-low heat. Coat one side of each bread slice with butter and place 2 pieces butter-side down in the skillet. Layer one piece of bread with 2 slices Cheddar and 3 slices apple. On the other piece of bread, spread 1 tablespoon pepper relish and add 2 slices Brie. Cover and let cook until the bread starts to brown and the cheese starts to melt, 2 to 3 minutes.
• Flip the Cheddar piece of bread onto the Brie piece to create a sandwich, then cover again and let cook until the cheese is melting over the sides of the bread, another 2 to 3 minutes. Repeat the process until all the sandwiches are made. Serve with the dipping sauce and enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
• Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
• Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
• In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
• Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Steps:

• Combine apple, cheese, and bread crumbs. Set aside.
• Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
• Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
• Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Steps:

• Place chicken in an ovenproof dish. Season with salt and pepper according to taste (remember, the crackers add salt).
• Slice apples or use canned apples place on top of chicken.
• Put crushed Ritz crackers on top.
• Bake at 350°F for 30 to 45 minutes or until chicken is done.
• Before serving top with Cheese Whiz or cheddar cheese soup.
• *If you use cheddar cheese soup thin with a little milk.

Steps:

• If you haven't already pounded your chicken breast halves, do so now- they should be 1/4" thin; season with salt and pepper to taste on both sides. Peel your apples unless you prefer them to have the skin on.
• Combine apple chunks,cheese, and bread crumbs in a small bowl.
• Divide the apple mixture into two portions and place one portion on top of each piece of chicken.
• Roll up chicken into a bundle, using toothpicks to secure if needed.
• Melt butter in a skillet, then brown the chicken briefly on both sides in the butter- just a few minutes each side to brown but not cook all the way through yet.
• Once browned, add wine and 1/4 cup of water.
• Cover pan and let simmer 15-20 minutes on medium-low heat- until chicken is no longer pink and completely cooked through.
• Remove cooked chicken from the pan using a slotted spoon and set on two plates.
• Remove toothpicks.
• Whisk together 1 Tbsp of water and the cornstarch well and add to the pan juices.
• Whisk until blended and cook and stir until thickened slightly (you may need to raise the heat a bit); test for seasoning and add more salt and pepper if needed.
• Ladle over chicken and sprinkle parsley over tops as a garnish.

Steps:

• For marinade, in a bowl, mix first five ingredients. In another bowl, combine chicken and 3/4 cup marinade; refrigerate, covered, at least 2 hours. Reserve remaining marinade; cover and refrigerate., Toss apples in reserved marinade; remove apples with a slotted spoon. Stir honey into remaining apple marinade. Place apples on an oiled grill rack over medium heat; grill, uncovered, until tender, 4-6 minutes, turning and brushing frequently with honey mixture., Drain chicken, discarding chicken marinade. Sprinkle chicken with salt. Grill, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side; brush frequently with remaining honey mixture during the last 4 minutes., In a saucepan, mix sauce ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in apples. Serve with chicken.

Steps:

• Combine sugar and cinnamon in small bowl. Reserve 1 tablespoon sugar-cinnamon mixture; set aside.
• Spray large skillet with cooking spray. Add apples; cook over medium heat until tender, stirring occasionally. Remove from heat; stir in remaining sugar-cinnamon mixture, raisins and rum extract. Top each tortilla evenly with cheese to within 1/2 inch of edge. Spread apple mixture over cheese. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Place 1 tortilla in skillet, filling side up, and heat 1 minute. Remove from skillet; quickly fold in half. Cover and keep warm while heating remaining quesadillas.
• To serve, cut quesadillas into 3 wedges. Sprinkle with reserved 1 tablespoon sugar-cinnamon mixture. Sprinkle quesadillas lightly with confectioner's sugar, if desired.
• Microwave Directions Top tortillas as directed. Place 1 to 2 tortillas, filling sides up, on waxed paper. Microwave on HIGH (100% power) 30 to 60 seconds until warm. Remove from microwave; quickly fold in half. Cover and keep warm while microwaving remaining quesadillas. Serve warm.

Steps:

• Heat oven to 375°F.
• Use rolling pin to flatten each bread slice to 1/8-inch thickness; brush lightly with butter. Brush any remaining butter onto insides of 24 mini muffin pan cups. Cut each bread slice into 4 squares. Press each bread square, buttered side up, onto bottom and up side of each muffin cup. Bake 7 to 8 min. or until golden brown. Cool completely in pan.
• Meanwhile, mix mayo and mustard in medium bowl until blended. Add chicken, apples and cheese and nuts; mix lightly.
• Spoon chicken salad into toast cups just before serving.

Steps:

• Put the chicken in an ovenproof dish. Place slices of apples on top of chicken and then place on the cheddar cheese sauce or cheddar soup on top of apples. Add crushed Ritz on top of everything.
• You can add a little olive oil to ritz crackers to make them crisper bake at 350 degrees for 45 mins or till chicken is done.

Steps:

• Saute onion in 1/4 cup butter.
• Blend in flour and seasonings.
• Gradually add milk, stirring constantly until thickened.
• Add chicken, cheese, and broccoli; mix well; and spoon into 13x9 baking dish.
• Separate rolls into 1 large (long) and 2 small rectangles; firmly press perforations to seal.
• Cut large rectangle into 4 strips lengthwise. Place on top of casserole.
• Cut small rectangles into 8 strips crosswise (4 each).
• Create a lattice pattern by weaving the short pieces over and under the long pieces.
• Brush with melted butter.
• Bake at 350 degrees for 35 minutes.