Chicken With Apple Cranberry And Bacon Recipes

HEALTHY SLOW COOKER CRANBERRY APPLE CHICKEN RECIPE

Steps:

• Ideal slow cooker size: 4-Quart.
• Season chicken breasts with salt and pepper and place in the slow cooker. Sprinkle with cranberries and apples.
• In a medium bowl, stir together the brown sugar, apple juice and tapioca and pour over the chicken and fruit.
• Cover and cook on LOW for 4 to 6 hours, or until the chicken is tender.

APPLE BACON BAKED CHICKEN

Steps:

• Soak cranberries in apple cider in a bowl until cranberries are rehydrated, 2 to 6 hours.
• Preheat oven to 425 degrees F (220 degrees C). Coat bottom of a baking dish with olive oil.
• Arrange chicken breasts in the prepared baking dish; sprinkle with salt and black pepper.
• Whisk mustard and applesauce together in a small bowl; spoon over chicken breasts. Lay two half-slices of bacon atop each chicken breast. Arrange apples and onions around chicken. Add cranberries, pouring any remaining apple cider over chicken. Cover dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until bacon is crisp and chicken breasts are no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

APPLE CRANBERRY CHICKEN

Steps:

• Preheat oven to 350°F.
• Cut chicken into chunks or strips and dice apple.
• Using a vegetable peeler, peel carrot into strips and sauté until soft.
• Add salt and pepper during cooking process.
• Deglaze with balsamic vinegar (as much as you want, actually) Stir in apple sauce, cranberries, diced apple, cinnamon, chicken, then pour into oven proof baking dish.
• Bake for 15- 20 minutes or until done.
• Season with more salt, pepper, cinnamon, sugar if desired.
• Note: Feel free to change the amount of any of the ingredients.
• The above measurements are approximates because I didn't measure when cooking this recipe.

HONEY DIJON APPLE BACON CRANBERRY SALAD

Steps:

• Add all of the SALAD ingredients into a large salad bowl.
• Combine all of the DRESSING ingredients in a smaller bowl and mix well. Pour the dressing over the salad.

CRANBERRY-BALSAMIC CHICKEN THIGHS

Steps:

• Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
• Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 10 to 12 minutes.
• Transfer the chicken to a serving platter. Increase heat to high, add the remaining 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.

CRANBERRY APPLE SKILLET CHICKEN

Steps:

• Heat oven to 400 degrees F.
• Lightly salt and pepper the chicken thighs.
• Combine 1 tablespoon olive oil, rosemary and the garlic clove in a small bowl. Mix together and brush onto both sides of the chicken.
• On the stove top heat a large cast iron skillet (10 inch) or a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil.
• When the oil is rippling on the top place chicken thighs skin side down in the oil. Cook for 5 minutes. Flip over taking care to release the skin from the pan (do not allow the skin to stick and tear off).
• Cook an additional 5 minutes. Remove the chicken from the pan.
• While the chicken is cooking, in a small bowl combine the cranberries, apple slices, brown sugar and mustard. Toss to combine and coat the fruit.
• Combine the chicken stock and apple cider.
• Reduce the heat to medium. Slowly pour the liquids into the pan and use a heat proof spatula to deglaze the pan removing any stuck bits of food on the pan. Remove the pan from the heat.
• Add chicken back to the pan skin side up.
• Spoon the cranberry apple mixture into the pan evenly around the chicken.
• Bake in the oven for 20-25 minutes until the chicken reaches 165 degrees internal temperature.
• Remove from oven and allow to rest for a few minutes before serving hot.

CHICKEN WITH APPLE, CRANBERRY AND BACON

Steps:

• Preheat oven to 175*F.
• Warm a heat proof dish or plate in the oven to hold the chicken while you make the sauce.
• Fry the bacon in a large skillet over medium heat until browned and crisp, about 5 minutes.
• Scoop out with a slotted spoon and drain on paper towels.
• Pour about 2 TBS of the drippings into a small dish and set aside; reserve the skillet with the remaining 2 TBS or so of bacon drippings for cooking the chicken.
• Combine the flour, cinnamon and poultry seasoning in a shallow dish and stir to mix.
• Dredge the chicken breasts in the seasoned flour, coating them well and patting to remove excess.
• Add the oil to the skillet and heat over medium heat.
• Add the breasts and cook until nicely browned and cooked through, turning once, 5 to 8 minutes per side.
• Transfer the chicken to the warmed dish in the oven and reserve the skillet.
• Peel, core and quarter the apple, then cut each quarter into 3 even slices.
• Melt the butter in another skillet over medium heat and brown the apple on both sides, just until it begins to soften, about 4 minutes, turning once.
• Remove from the heat and set aside.
• Heat the reserved bacon fat in the large skillet over medium heat and saute the shallots until tender and aromatic, about 5 minutes, stirring occasionally.
• Add the apple juice, wine, chicken broth and cranberries with salt and pepper to taste, scraping up the browned bits from the bottom of the pan.
• Boil over medium high heat until reduced by almost half, about 10 minutes.
• Add the cream and bacon, and gently stir in the apple slices.
• Add the chicken and any liquid that has accumulated in the dish, turning to coat the breasts with the sauce.
• Taste the sauce for seasoning and adjust if necessary.
• Transfer the chicken and sauce to a serving platter or individual plates and sprinkle with parsley to serve.

DELICIOUS BACON MAPLE CHICKEN BURGER WITH CRANBERRY SAUCE RECIPE

Steps:

• 1. Cut bacon into super small pieces with either a knife or kitchen shears. Place bacon in a frying pan and cook until bacon is crispy. 2. Dice onion and apple. I like to use one of those little chopping devices for this to get it really fine, but that's up to you and your kitchen to decide. 3. Chop the rosemary. 4. When the bacon is cooked, remove it from the pan, then add the onion so it can cook in the bacon fat. Saute for 5 minutes over medium-high heat and stir occasionally until onion is translucent. 5. Add the apple and rosemary and continue to sauté for 5-8 minutes, until onion is browned and both onion and apple are soft. 6. Combine the ground chicken, bacon, apple and onion mix, and salt in a bowl. Mix using your hands and form the meat into four patties. 7. Use the same frying pan you've been using to cook your burgers. You may need to add some coconut oil to the bottom of the pan to keep it greased. 8. Cook patties on medium heat and flip every 3-5 minutes. 9. While your burgers are cooking, make your cranberry sauce! 10. Combine everything in a small saucepan and bring to a boil over high heat. 11. Reduce heat and simmer uncovered for 8-10 minutes, stirring occasionally, until berries have popped and the sauce has thickened. 12. Refrigerate in a serving bowl until you're ready to serve everything!