Roasted Chicken Breasts with Rosemary Apples
Servings
4 Servings
Ingredients
- 4 chicken breast halves boneless and skinless
- 1 clove garlic halved
- 1 TBLS extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp Black pepper
- 2 TBLS olive oil
- 4 large Granny Smith apples coarsely chopped (about 5 cups)
- 1/4 cup white wine
- 2 sprigs rosemary
Instructions
Preparation
- 1 Preheat oven to 400 F. Rub each chicken breast with piece of garlic.2 Drizzle chicken with olive oil; season with salt and pepper. 3 Transfer to baking sheet, place in oven and roast until juices run clear, about 20 – 25 minutes4 While chicken is cooking, prepare apples by warming olive oil in medium saucepan over medium-high heat. 5 Add apples, wine and rosemary and cook, stirring, until apples are golden brown and soft, about 15 minutes.6 If pan becomes dry before apples are soft, add a tablespoon of water and keep cooking.) Remove rosemary sprigs.7 Arrange chicken on large platter or on individual plates and spoon apples on top. Serve hot.
- Source: National Chicken Council
How can we find nutritional amounts (fat, carbs, calories, etc.) for these recipes?
Since this dish is a sweeter dish you can use a sweeter white wine, like a Chenin Blanc, it is affordable, easy to find kosher and would probably work well here. I think a Moscat dessert wine would be too sweet for this, but I use that sometimes in desserts like poached pears. Don’t worry about it too much though, most wines should work well for this dish.
I see that the recipe calls for white wine. This always confuses me in recipes. I know nothing about wine except that they come in white, red and rose. HOWEVER, which white or which red or which rose to use? I know that one is supposed to use a wine that one would consider drinking by the glass, but that doesnt help me in the least. How about a hint? I am not asking about brands, but simply about type of wine. Thank you.