Maple Baked Apple Chicken Recipes

APPLE CHICKEN

Steps:

• Sprinkle chicken with thyme, salt and pepper.
• In large frypan, heat half of the oil over medium high heat; brown chicken all over.
• Transfer to plate.
• Add remaining oil to frypan.
• Cook apples and onion, stirring occasionsally, until golden, about 5 minutes.
• Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
• Return chicken to frypan.
• Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
• Transfer chicken to serving platter.
• Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
• Pour over chicken.

MAPLE-BAKED APPLE CHICKEN

Steps:

• Heat oven to 350°F.
• Cook chicken in large ovenproof skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until evenly browned. Remove from heat.
• Top chicken with onions; surround with apples. Mix syrup and dressing; pour over chicken.
• Bake 20 to 25 min. or until chicken is done (165ºF). Drizzle with syrup mixture from bottom of skillet.

MAPLE-GLAZED CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , Meanwhile, in a small bowl, combine cornstarch and cider until smooth. Stir in syrup and onion powder; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and turn to coat.

MAPLE BAKED APPLE

Steps:

• In a small bowl, combine the first six ingredients. Core apple and peel the top third. Place in a small microwave-safe dish. Fill apple with walnut mixture. Microwave, uncovered, on high for 3-4 minutes or until apple is tender. Serve warm.

BAKED MAPLE CHICKEN THIGHS (BONELESS AND SKINLESS)

Steps:

• Preheat oven to 425F.
• Add the chicken thighs to a large bowl. Add the salt, pepper, oils, maple syrup, apple cider vinegar, pressed garlic and one tablespoon of chopped parsley. Mix well and let sit at room temperature for 30 minutes.
• Mix once again and transfer the chicken thighs to a 9" x 13" baking dish.
• Bake for 20 minutes or until the the thighs reach about 150F - 155F internal temperature. Move the baking dish to the top rack and turn on the broiler to high. Broil for a few minutes, constantly watching, until slightly browned.
• Remove the thighs from the oven, baste with pan juices and let rest for about 5 minutes. Sprinkle with the remaining chopped parsley and serve.

BAKED MAPLE CHICKEN THIGHS

Steps:

• Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
• Place chicken in the prepared casserole dish and pour remaining marinade on top.
• Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

MAPLE-GLAZED CHICKEN BREASTS

Steps:

• Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
• Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
• Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.

MAPLE-BAKED APPLE CHICKEN

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.

MAPLE-GLAZED CHICKEN BREASTS

Steps:

• Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
• Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
• Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.

MAPLE BAKED HASSELBACK APPLE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Peel the apple and cut in half. Using a melon baller, carve out the core of the apple halves.
• Using a sharp knife, make vertical incisions into the apple, about a quarter of an inch apart, without cutting all the way through the apple halves. (You can use a set of chopsticks as safety bumpers to make sure that your knife can't cut all the way through.)
• In a small bowl, mix together the maple syrup, nutmeg, and cinnamon. Use a pastry brush to coat the apple halves with the maple spice mixture.
• Bake for 30 minutes until the apples are tender and lightly browned.
• Top each apple half with a small scoop of frozen yogurt and a sprinkle of chopped almonds and serve.
• Enjoy!

BAKED CHICKEN THIGHS WITH MAPLE DIJON SAUCE

Steps:

• Set th oven rack in the center of the oven and preheat to 400°F.
• Heat a large 12-inch oven-proof pan over medium-high heat and add 1 tablespoon olive oil.
• When the oil is hot, carefully add in chicken thighs, skin-side down. Sear for 5 minutes until the skin is crispy and browned. Flip over and cook 2 minutes, turn off the heat. Transfer chicken to a clean plate and drain grease.
• Heat pan over medium heat, add 2 tablespoons olive oil. Once hot add onions and garlic. Saute 5 minutes, until onions are crisp-tender.
• Add butternut squash to the pan, saute until just beginning to soften, 5 minutes.
• Add apples to the pan, saute until crisp-tender, 5 minutes.
• In a medium-sized bowl whisk together sauce ingredients; apple cider vinegar, mustard, maple syrup, cinnamon, and ½ teaspoon salt. Reserve ¼ cup of the sauce, set aside.
• Drizzle the rest of the sauce over the apple mixture, stir to combine.
• Place seared chicken on top of the apple mixture. Add sprigs of thyme evenly dispersed around the pan.
• Transfer pan to oven and roast until the chicken is cooked through (160-165°F on a thermometer inserted into the thickest part of the thigh) and butternut squash is tender, about 30 minutes.
• Remove thyme from pan. Serve chicken onto plates. Season apple mixture with salt and pepper as desired and serve with chicken.