I am not a huge fan of cooking meat. I try, I really do! I just have real issues with handling raw meat. The husband is understanding and I appreciate that. So he doesn’t push me to do it that often and he understands the “no meat on bone” rule. Though I seem to have no issues eating steak when he grills 😉
I had a couple packs of chicken breasts looking at me so I decided I needed to use them up. I saw a recipe and tweaked it to my liking. And I have to say it was very easy overall to prepare the dish. The chicken was very moist and picked up a lot of flavor during its baking period.
Apple Cranberry Chicken
2/3 cup grape jelly
2 Tbsp butter
2 unpeeled red apples, washed, seeded and cut into chunks
1/2 cup washed and trimmed celery, diced
1/2 cup fresh or thawed frozen cranberries
3/4 cup Bisquick® Heart Smart baking mix (or similar)
1/2 tsp ground sage
1/4 tsp dried thyme, rubbed between your fingers
2 Tbsp water
4 boneless skinless/boneless chicken breasts (about 1 1/4 lb)
Heat oven to 350°F. In a small saucepan, melt the jelly and butter over medium heat. Stir in apple, celery and cranberries. Remove from heat and set aside.
In a shallow dish combine baking mix, sage and thyme. In another shallow dish add the water. (Pie pans work well)
Dip the chicken into the water, then coat with baking mixture. Heat a large non stick skillet over medium-high heat, coat with cooking spray or lightly with vegetable oil. Cook chicken in skillet 6 to 8 minutes, turning once, until coating is brown.
Place the chicken in an ungreased heatproof 13×9-inch glass pan. Spoon cranberry mixture over the chicken.
Bake 45 minutes or until 170°F, test with a thermometer if at all possible for safest cooking practice. Thicker pieces may require 10 minutes longer.