Wednesday, November 7, 2007

Chipotle Apple Chicken Breasts

  • 2 bacon strips, diced
  • 1 small tart apple, peeled and coarsely chopped
  • 2 Tbsp dried minced onion
  • 2 Tbsp unsweetened applesauce
  • 1/2 to 1 tsp chipotle peppers in adobo sauce, chopped
  • 2 boneless, skinless chicken breast halves
  • 2 tsp olice oil
  • 1 tsp all-purpose flour
  • 1/2 C unsweetened apple juice
  • 1/4 tsp salt
  • 1/8 tsp pepper

1. In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tsp drippings. In the drippings, saute apple until tender. Add the onion, applesauce, chipotle peppers and bacon; saute 2 minutes longer.
2. Cut a pocket in each chicken breast half; stuff with apple mixture. In a small skillet, brown chicken in oil on both sides. Transfer to an ungreased 8-in square baking dish. Bake, uncovered, at 425°F for 12-15 minutes or until chicken juices run clear.
3. Meanwhile, add the flour, apple juice, salt and pepper to the skillet; stir to loosen browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Robyn's notes: He really liked this, but I thought it didn't have much flavor. It might be that I stuffed the two breast halves differently or that I didn't give myself enough sauce. I used turkey bacon and I served it over enriched brown rice.

** 2 Stars: Acceptable. At least one of us liked this enough for me to make it again, if I make changes

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