Baked Chicken Breasts with Apples

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Here's a new twist on chicken, not to mention a yummy way to get that apple a day into your diet. You can choose chicken breasts for their low-fat content, but this dish is also delicious with legs and thighs. A touch of curry lends a slight Indian flair, but if you like food even spicier, feel free in Step 5 to add other spices. If you don't like curry, you can leave it out and add a pinch of other spices (alone or in combinations), such as cumin, oregano, coriander, black pepper or ginger.

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Ingredients:

Makes 6 Servings

2 Tablespoons butter
Six 8 oz. boneless, skinless chicken breasts
Salt and pepper, to taste (to season chicken)
1 cup celery, sliced thin (1/4 inch)
1 cup red onion, sliced thin (1/4 inch)
1 cup carrot, sliced thin (1/4 inch)
3 apples, peeled and sliced into eight slices
1 Tablespoon curry
1 teaspoon cinnamon
2 teaspoons dried thyme
1/4 teaspoon salt (to season vegetables)
1/2 cup chicken broth
1/2 cup apple juice

Optional
One 8 oz. package sliced mushrooms
Pinch of cumin, oregano, coriander, black pepper and/or ginger

Directions:

1.
Preheat oven to 350 degrees F.
2.
Melt butter in skillet over medium heat. Sprinkle chicken breasts on both sides with salt and pepper.
3.
Place the chicken breasts in the skillet and sear on both sides until lightly browned (approximately 2-3 minutes). Remove the chicken from the skillet and let the chicken rest on a plate while you prepare the vegetables and apples in the skillet.
4.
Add the celery, onions, carrot and apples to the skillet and cook over medium heat until the onions start to get tender, about 5 minutes.
5.
Add the curry, cinnamon, thyme and 1/4 teaspoon of salt, and cook for 1 minute until fragrant.
6.
Add the chicken broth and the apple juice and stir to combine.
7.
Place the chicken breasts on top of the apple mixture in the skillet or casserole, cover with lid and place in the preheated oven.
8.
Bake the chicken for 20-25 minutes or until done.
9.
Serve the chicken with the apples and vegetables and pour the liquid from the pan on top of the chicken breasts.

Chef's Note: