Jacks Apple Butter Chicken Recipes

Steps:

• Preheat oven to 350°F.
• Heat oil in ovenproof baking dish and brown chicken on one side.
• Turn over and while browning the second side, place sage, thyme, salt and pepper on each piece.
• Spoon one tablespoon apple butter on each, and pour wine over so it is sitting in about 1/4" of wine (drink the rest).
• Cover and bake in oven for about 45-60 minutes.
• Remove chicken, leaving the applesauce and wine.
• Reduce sauce (simmer until thick and creamy).
• Drizzle over chicken, serve over rice or pasta.

Steps:

• Heat the apple butter, mustard, butter, sugar, celery seed and onion to a boil in a medium saucepan over medium-high heat. Remove from heat; cool.
• Place the chicken in a food storage bag. Pour half of the apple butter mixture over the chicken; reserve remaining mixture. Seal bag; smush around so the chicken gets thoroughly coated. Refrigerate 1 hour.
• Heat a grill pan over high heat. Brush off extra sauce from the chicken and discard. Cook chicken, in batches if necessary, turning occasionally, until browned, about 20 minutes. Continue cooking, brushing with reserved marinade, until chicken is cooked through, 15-25 minutes longer.

Steps:

• Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6.
• Preheat the oven to 300 degrees F.
• Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.
• Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.
• Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool.
• Combine all ingredients and mix well.

Steps:

• Prehat oven to 375F.
• Wash chicken and poke several holes in both sides with a fork.
• Rub ginger into both sides of breast until lightly coated.
• Lightly coat bottom of 9x11 pan with apple butter and place chicken in pan.
• Cover top of chicken completely with layer of apple butter.
• Moisten oats in about 1/4 cup of warm water for about 2 minutes, then sprinkle over top of chicken.
• Sprinkle cloves evenly over oats and chicken.
• Cook uncovered for 45 minutes at 375F.

Steps:

• Combine the salt, garlic powder, pepper and cayenne; sprinkle over chicken., Prepare grill for indirect heat, using a drip pan. Pour half of the apple juice into another container and save for another use. With a can opener, poke additional holes in the top of the can. Holding the chicken with legs pointed down, lower chicken over the can so it fills the body cavity. Place chicken on grill rack over drip pan. , Grill, covered, over indirect medium heat for 1-1/2-2 hours or until a thermometer reads 180°. Combine apple butter and barbecue sauce; baste chicken occasionally during the last 30 minutes. Remove chicken from grill; cover and let stand for 10 minutes. Remove chicken from can before carving.

Steps:

• Preheat oven to 350 degrees.
• Place chicken between 2 sheets of waxed paper and, with rolling pin or metal "chicken pounder" flatten each breast piece to uniform thickness.
• Place chicken in prepared 9 x 13 baking dish and bake for about 30 minutes, depending on thickness and your particular oven.
• Turn chicken pieces and divide apple slices evenly on top of each piece.
• Bake for an additional 10 minutes.
• Top each chicken piece with a slice of cheese.
• Bake an additional 5 or 10 minutes or until cheese melts and chicken is cooked.

Steps:

• Place chicken in a greased 8-in. square baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 375° for 25 minutes or until meat juices run clear.