Applecheddarchicken Recipes

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:

• Preheat the oven to 450 degrees. Lightly grease and flour a 9x13-inch pan.
• To make the crust: Place the flour, sugar, and salt in a large bowl or food processor fitted with a steel blade and mix to combine. Add the vanilla and butter, a little at a time, and mix until it resembles cornmeal. Press into the prepared baking pan and transfer to the oven. Bake until slightly golden but not brown, about 12 to 15 minutes. Set aside to cool.
• Lower the oven temperature to 400 degrees.
• To make the filling: Place the cream cheese, sugar, and vanilla in the bowl of a mixer fitted with a paddle and beat until creamy. Add the egg, mix to combine, an pour over the cooled crust.
• Place the sugar and cinnamon in a small bowl and mix to combine.
• Place the apples on top of the filling in two or three columns. Sprinkle with the cinnamon sugar and transfer to the oven. Bake until firm and a rich brown, about 20 minutes. Cut into 20 to 24 pieces.

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:

• 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:

• In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper. Flatten chicken to 1/4-in. thickness; top with apple mixture. Roll up and secure with toothpicks. , Place in an 8-in. square baking dish coated with cooking spray. Pour apple juice and water over chicken; brush with butter. Bake at 350° for 25-30 minutes or until chicken is no longer pink. Discard toothpicks. , Transfer pan juices to a saucepan; bring to a boil. Combine cornstarch and cold water until smooth; stir into pan. Cook and stir until thickened, about 2 minutes. Pour over chicken. Sprinkle with paprika.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt the butter in a skillet over medium heat, and cook the celery and onion with 1/2 teaspoon of salt, stirring occasionally, until the onions are soft and browned, about 12 minutes. Stir in the carrot, and cook for 5 more minutes; stir in the apple, and remove the mixture from the heat.
• In a mixing bowl, lightly mix together the ground chicken, egg, 1/3 cup of applesauce, milk, bread crumbs, poultry seasoning, sage, 1/2 teaspoon of salt, and black pepper. Mix in the cooked vegetable-apple mixture. Form the mixture into a loaf, and place into the center of a 9x12-inch baking dish.
• In a bowl, mix together 1/3 cup of applesauce, the Dijon mustard, and honey into a smooth mixture, and spread the glaze over the top and sides of the meat loaf.
• Bake in the preheated oven for 30 minutes, then reduce the temperature to 375 degrees F (190 degrees C) until the internal temperature of the loaf is 180 degrees F (80 degrees C), about 30 more minutes. Allow the loaf to rest for 5 minutes before serving.

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.