- Cook Time
- Prep Time
- 4 ServingsServings
- 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
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 minutes
4 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