Applesauce Chicken Recipes

Steps:

• Combine 1 cup Applesauce with a pinch of minced garlic, 2 tablespoons soy sauce, and a dash of black pepper.
• Cover chicken and marinate for 1/2 hour.
• Bake chicken covered in mixture at 350 degrees until cooked through.
• So yummy and juicy. I like to serve it with a little rice and sauted green beens.

Steps:

• Can be baked in oven or crock-pot. If baking in oven, preheat oven to 325°F.
• Place chicken in baking dish or crock-pot. Add onion. Mix other ingredients into applesauce, and pour over chicken.
• Bake in oven for 1 hour or in crock-pot on low for 4-6 hours.

Steps:

• Wash and dry chicken breasts, cut each breast lengthwise into 4 pieces.
• Place in single layer in foil-lined 13x9x2” baking pan.
• Set aside.
• In 1-quart saucepan, combine marmalade, cornstarch, ginger and garlic.
• Add applesauce.
• Cook over medium heat, stirring constantly, until mixture starts to boil.
• Spread evenly over chicken.
• Bake at 400F about 20 minutes or until chicken is tender and juices run clear.
• Garnish with green onions and serve hot over rice if desired.

Steps:

• Sprinkle chicken with pepper.
• In a large skillet, brown chicken in oil on both sides.
• In a small bowl combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer or until a meat thermometer reads 170.
• Serve desired amount. Cool leftovers, transfer to a freezer container and freeze for up to 3 months.
• TO USE FROZEN CHICKEN: Thaw them in refrigerator overnight. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.

Steps:

• In a medium saucepan, heat oil and sauté onion until soft.
• Add applesauce, ketchup, vinegar, brown sugar, Worcestershire sauce and pepper. Bring to a boil while stirring. Reduce heat and let simmer. Remove from heat when thickened.
• Place chicken on grill, skin side down. Grill for about 15 minute Turn and cook for another 10 minutes.
• Turn again and brush a heavy layer of applesauce mixture on the chicken. Continue cooking and baste with sauce until chicken is done.

Steps:

• Add the ketchup, sugar, applesauce, vinegar, apple juice, garlic powder, ground ginger, liquid smoke, onion powder, salt and apples to a medium saucepot and set over medium heat. Stir and bring to a simmer. Simmer for 15 to 20 minutes to reduce, then remove from the heat. Puree the sauce until smooth. Serve warm or cool and store refrigerated in an airtight container.

Steps:

• Make the applesauce: Combine the apples, sugar and 1/2 cup water in a large pot. Bring to a simmer over medium-high heat. Reduce the heat to medium low, cover and cook, stirring occasionally, until the apples are very tender but still juicy, about 15 minutes. Remove from the heat and stir in the lemon juice. Mash the apples with a fork, or puree with an immersion blender or in a food processor for a smoother sauce. Transfer to a bowl and refrigerate at least 30 minutes.
• Meanwhile, make the pork chops: Mix the paprika, garlic powder and sage in a small bowl. Season the pork chops with salt and pepper and rub all over with the paprika mixture. Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the pork chops, reduce the heat to medium and cook until golden brown on the bottom, about 3 minutes. Flip and cook until browned on the other side and cooked through, 2 to 3 more minutes. Remove to a plate and pour off the drippings from the skillet.
• Add the chicken broth and lemon juice to the skillet and scrape up any browned bits from the bottom of the pan. Add any juices from the plate of pork to the skillet and simmer until the sauce is reduced by half, 2 to 3 minutes. Stir in the butter until smooth. Transfer the pork chops to a platter and top with the pan sauce; sprinkle with parsley. Serve with the applesauce.

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

Steps:

• Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook until a thermometer reads 165°, 7-10 minutes. Freeze option: Cool chicken; transfer to a freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight. Cover and microwave on high until heated through, 8-10 minutes, stirring once.

Steps:

• Place a rack in oven as close to broiler as possible; preheat broiler. Season chicken on all sides with cayenne, 1 Tbsp. salt, and 1 tsp. black pepper. Let sit 10-15 minutes.
• Meanwhile, working in batches, wring out excess moisture from shredded potatoes and onion in a clean dish towel over the sink (the more liquid you remove, the crispier your latkes will be, so take your time and use several towels if necessary). Transfer potatoes and onion to a large bowl.
• Whisk matzo meal, 2 tsp. salt, and 1 tsp. pepper in a medium bowl. Add egg and whisk to combine. Add to potato mixture and mix to evenly distribute.
• Heat 1/4 cup oil in a 10" ovenproof (preferably cast-iron) skillet over medium-high until shimmering. Carefully transfer potato mixture into hot oil in skillet and use a rubber spatula to spread it into an even layer, pressing to flatten as much as possible. Cook until edges are just starting to brown, about 5 minutes. Brush 2 Tbsp. oil over and transfer skillet to broiler. Broil, checking often to make sure latke isn't burning, until top is crisped and deeply golden brown, 10-12 minutes.
• While latke is in the oven, heat remaining 2 Tbsp. oil in a large skillet over high. Working in 2 batches, cook chicken flat side down until golden brown, about 4 minutes. Turn and cook until other side is golden brown, about 1 minute. Transfer to a plate.
• Cook apples in hot oil and fat in pan over medium-high heat, stirring occasionally, until caramelized and softened, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half, 2-3 minutes. Using a slotted spoon, transfer apples to a medium bowl, leaving reduced wine behind in skillet. Add applesauce, thyme, and 3/4 tsp. salt to skillet and stir to combine. Nestle chicken into sauce in skillet. Pile apple mixture over chicken. Cover and cook over medium heat until chicken is cooked through, about 15 minutes.
• Carefully invert skillet with latke onto a cutting board, then slice latke into 8 wedges.
• Drizzle lemon juice over chicken. Toss parsley, lemon zest, and 1/4 tsp. salt in a small bowl. Sprinkle over chicken and apples. Serve chicken with latke wedges alongside.

Steps:

• Put the frozen chicken pieces into your crockpot.
• Add the onion (if you are using the dried onion, wait and add it to the applesauce).
• In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
• Cover and cook on low for 5-7 hours, or on high for 3-4.
• Serve with rice or noodles.

Steps:

• Sprinkle chicken with pepper.
• In a large skillet, brown chicken in oil on both sides.
• In a small bowl, combine the remaining ingredients; pour over chicken.
• Cover and cook 7-10 minutes longer.

Steps:

• In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat.
• Add onions; sauté for about 10 minute.
• Add in ginger and garlic; sauté for 1 minute.
• Add in curry powder, cumin and cinnamon; sauté for 1 minute just to release flavors.
• Add in flour, yogurt and tomato paste, whisking until sauce is smooth (about 1 minute).
• Add in broth and applesauce; bring to a boil, reduce heat, simmer until the sauce thickens slightly, stirring occasionally (about 35 minutes).
• Add in chicken and peas to the sauce; simmer until the chicken is cooked through (about 10-15 minutes).
• Add in sour cream and coconut milk; reduce heat to medium-low, stir until the sauce thickens enough to coat a wooden spoon (about 3-4 minutes).
• Season with salt and pepper.