I didn’t know I could fall in love with chicken but it’s happened. I sometimes can’t stand the thought of another recipe with boneless skinless chicken breasts but this recipe has changed all that. This was amazing; I modified a recipe I found on epicurious. It didn’t take long to prepare, and the flavors were wonderful, the bleu cheese and the cooked apples are a perfect contrast and they wake up the plain old chicken. The chicken was very tender and moist. I used tart apples, Northern Spy apples, Granny Smiths would work well. The cheese and apples make this seem a bit more sophisticated than plain old chicken and it would be a great meal to serve for guests. I think Brie cheese could work nicely with this recipe if you are not inclined to enjoy bleu cheese. The original recipe called for butter and olive oil, I used just the butter and didn’t miss the extra fat. You could use just olive oil too.
4 boneless skinless chicken breast halves (about 2 pounds)
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
1 tablespoon butter or olive oil
2 unpeeled tart apples, cored and sliced
2 ounces bleu cheese, crumbled, about 1/3 cup
Preheat oven to 425 degrees F. Coast a small baking sheet with non stick spray. Season chicken breasts with salt and pepper.
Melt the butter in nonstick skillet over medium high heat. Cook the chicken breasts for about 5 minutes per side or until browned. Transfer to baking sheet and sprinkle with rosemary. Add the apple slices to the skillet and cook over medium high heat for 3 to 4 minutes or until beginning to soften. Spoon the apples over the chicken breasts and bake for 20 minutes then sprinkle cheese over the chicken and return pan to the oven for another 2 to 3 minutes to allow cheese to melt. Serve the chicken with apples and you’ll fall in love too. Karen