Baked Chicken And Bacon Wrapped Lady Apples Recipes

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MAPLE-BAKED APPLE CHICKEN



Maple-Baked Apple Chicken image

Make and share this Maple-Baked Apple Chicken recipe from Food.com.

Provided by Chemaine

Categories     Chicken Breast

Time 29m

Yield 4 pieces, 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
1/2 medium onion, sliced
2 medium red baking apples, sliced
1/2 cup honey
1/3 cup kraft zesty Italian dressing

Steps:

  • Preheat oven to 350°F
  • Spray large nonstick oven proof skillet with cooking spray.
  • Heat on medium-high heat.
  • Add chicken; cook 3 minute on each side or until lightly browned on both sides.
  • Remove from heat.
  • Place onion on top of chicken; place apples around sides of chicken.
  • Mix honey and dressing; pour over chicken.
  • Bake 20 to 25 minute or until chicken is cooked through.
  • Spoon syrup mixture in skillet over chicken just before serving.

BACON-WRAPPED CHICKEN IN THE OVEN



Bacon-Wrapped Chicken in the Oven image

Chicken wrapped in bacon... Goes well with corn, probably other vegetables or bread, too.

Provided by Zachary Hensler

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 40m

Yield 4

Number Of Ingredients 9

¼ cup brown sugar
2 teaspoons smoked paprika
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon onion powder
4 (4 ounce) skinless, boneless chicken breast halves
1 (16 ounce) package bacon
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
  • Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
  • Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Serve topped with parsley.

Nutrition Facts : Calories 385.1 calories, Carbohydrate 15.2 g, Cholesterol 105.6 mg, Fat 18.4 g, Fiber 0.6 g, Protein 37.7 g, SaturatedFat 5.9 g, Sodium 1212.4 mg, Sugar 13.6 g

BAKED CHICKEN AND BACON-WRAPPED LADY APPLES



Baked Chicken and Bacon-Wrapped Lady Apples image

Categories     Chicken     Fruit     Herb     Bake     Dinner     Apple     Bacon     Fall     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 9

8 thin slices bacon (from a 1/2-lb package)
12 lady apples (about 1 to 2 inches in diameter
6 chicken thighs (2lb; with skin and bones)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unfiltered apple cider
1/2 cup cider vinegar
2 sprigs fresh marjoram plus 2 teaspoons chopped fresh marjoram, or to taste
1 tablespoon cold unsalted butter

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.
  • While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.
  • Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.
  • Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.
  • While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.

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