Appleandlemonchicken Recipes

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APPLE AND LEMON CHICKEN

Make and share this Apple and Lemon Chicken recipe from Food.com.

Provided by Honey Rabbit

Categories     One Dish Meal

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 9



Apple and Lemon Chicken image

Steps:

  • Preheat the oven to 180C (360F).
  • Cut some nice slits in each chicken breast.
  • Season with salt and pepper on chicken.
  • Pour the rice wine.
  • Now, peel off the apple and cut in abour 4x4 cubic sizes and grind in blender well.
  • Mix well the apple, lemon juice and honey in a small bowl.
  • Prepare at least 4~5 cm deep oven dish and put the chicken and cover with this sauce on each chicken breast. (You can use foil.).
  • Sprinkle Rosemary and Thyme on the top.
  • Put it in the oven about 20~30 min depends on the chicken.
  • And change to grill setting and leave about 5~10 min to make nice color.

Nutrition Facts : Calories 448.9, Fat 20.2, SaturatedFat 5.8, Cholesterol 139.2, Sodium 719.7, Carbohydrate 19.1, Fiber 1.7, Sugar 16, Protein 45.6

3 chicken breasts
1 apple
1 tablespoon lemon juice
1 tablespoon honey
1/2 tablespoon rice wine (white wine or any less clorful or flavorful liquire)
1/2 teaspoon salt
1 pinch pepper
1 pinch rosemary
1 pinch thyme

SKILLET APPLE CHICKEN

This delightfully fragrant mix of chicken, apples, and seasonings will surprise your palate with its complex flavors!

Provided by MAESTRINA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 7



Skillet Apple Chicken image

Steps:

  • Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
  • Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.

Nutrition Facts : Calories 163 calories, Carbohydrate 7.1 g, Cholesterol 30.4 mg, Fat 9.9 g, Fiber 1.4 g, Protein 12 g, SaturatedFat 1.6 g, Sodium 2065.4 mg, Sugar 3.6 g

2 ½ tablespoons olive oil
2 boneless skinless chicken breasts, cut into 1/4-inch strips
1 sweet apple - peeled, cored and thinly sliced
1 ½ tablespoons garlic salt
1 tablespoon cracked black pepper
1 teaspoon pumpkin pie spice
1 ½ teaspoons chopped dried tarragon

GRILLED LEMON CHICKEN

Provided by Ina Garten

Yield 8 to 10 servings

Number Of Ingredients 6



Grilled Lemon Chicken image

Steps:

  • Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
  • Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
  • Skewer with wooden sticks.

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
2 pounds boneless chicken breasts, halved and skin removed

APPLE CIDER CHICKEN

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Apple Cider Chicken image

Steps:

  • Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 Granny Smith apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups apple cider

APPLE HONEY GLAZED CHICKEN

This is my favorite chicken recipe. Everyone in my family loves this recipe and it is super easy!

Provided by efisher

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 6



Apple Honey Glazed Chicken image

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
  • Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 252.2 calories, Carbohydrate 33 g, Cholesterol 64.6 mg, Fat 2.7 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 0.8 g, Sodium 440.9 mg, Sugar 29.8 g

½ cup apple jelly
1 tablespoon honey
1 tablespoon Dijon mustard
½ teaspoon ground cinnamon
½ teaspoon salt
4 skinless, boneless chicken breast halves

APPLE-CHICKEN SALAD

Salad made with Golden Delicious apples fills lettuce "bowls" for lunch or dinner; serve leftovers as an after-school snack.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Makes about 10 half-cup servings

Number Of Ingredients 9



Apple-Chicken Salad image

Steps:

  • Bring stock and 3 cups water to a boil in a medium saucepan. Reduce heat to medium-low, and simmer 2 minutes. Season chicken with salt and pepper; add to stock mixture. Simmer, covered, until chicken is cooked through, about 14 minutes. Remove chicken using a slotted spoon; discard liquid. Let chicken stand until cool enough to handle. Cut into 1/2-inch pieces.
  • Stir together mayonnaise, 1/4 teaspoon salt, 1/8 teaspoon pepper, the celery, apricots, almonds, if using, and apple in a medium bowl. Stir in chicken. Refrigerate chicken salad, covered, until cold, about 30 minutes. To serve in lettuce bowls, spoon about 1/2 cup chicken salad onto each leaf, using the smaller, inside leaves for kid-size portions. Any leftover chicken salad can be stored in an airtight container in the refrigerator up to 3 days.

2 cups homemade or low-sodium store-bought chicken stock
2 boneless, skinless chicken breast halves, about 1 pound total
Coarse salt and freshly ground pepper
1/2 cup plus 2 tablespoons mayonnaise
1 celery stalk, thinly sliced crosswise (about 1/2 cup)
1/4 cup dried apricots, cut into 1/4-inch dice
1/3 cup sliced almonds with skins, toasted (omit if serving to children under 3)
1 medium Golden Delicious apple, cored and cut into 1/2-inch chunks
1 head Bibb or Boston lettuce, leaves separated (optional)

APPLE CHICKEN

Nummy fall dish, be sure to use apples that keep their shape when cooked, such as golden delicious. adapted from Canadian Living mag.

Provided by Derf2440

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



Apple Chicken image

Steps:

  • Sprinkle chicken with thyme, salt and pepper.
  • In large frypan, heat half of the oil over medium high heat; brown chicken all over.
  • Transfer to plate.
  • Add remaining oil to frypan.
  • Cook apples and onion, stirring occasionsally, until golden, about 5 minutes.
  • Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
  • Return chicken to frypan.
  • Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
  • Transfer chicken to serving platter.
  • Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
  • Pour over chicken.

4 boneless skinless chicken breasts
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 apples, unpeeled,cored and thickly sliced
1 onion, sliced
1/2 cup apple cider or 1/2 cup apple juice
1 1/2 teaspoons cider vinegar
1 teaspoon cornstarch

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