Guy Cooks With Kids Mikaelas Cranberry Apple Chicken Breast Recipes

GUY COOKS WITH KIDS: JESSIE'S PORK LOIN WITH APPLE CIDER GRAVY

Steps:

• For the onions and apples: Saute the onions in a nonstick pan over medium-high heat in the butter for 1 to 2 minutes, and then add the apples. Add in the sage, thyme, garlic, brown sugar, salt, pepper and apple juice, and then squeeze the lemon half into the mixture. Cook and gently stir until the apple juice is reduced and the onions are translucent, about 5 minutes. Add the spinach to the mixture, cover the pan and cook until the spinach is wilted, about 2 minutes. You don't want to overcook the spinach, just wilt it. Taste for seasoning.
• For the pork: Preheat the oven to 375 degrees F.
• Place an oven-proof saute pan over medium-high heat and melt 1 tablespoon butter. Sprinkle the pork with salt and pepper and, with tongs, place the loin in the hot butter. Brown the pork thoroughly on all sides, 7 to 8 minutes total.
• Top the pork with the sage leaves, thyme (be careful as the thyme might crackle) and garlic. Add the remaining 1 tablespoon butter and place in the oven. Cook the pork 20 to 30 minutes, but make sure to not overcook. The internal temperature should read 160 degrees F on a meat thermometer. (If you are concerned about overcooking, turn the oven onto warm while finishing the rest of the dish.) Transfer the pork to a platter, tent with some foil and let rest. Remove the whole leaves from the saute pan.
• For the gravy: In the pan you browned the pork, melt the butter over medium to medium-high heat. Sprinkle the flour into the hot pan juices and whisk together to make a roux. Continue to whisk and cook the roux until turns light brown, about 5 minutes. Whisk in the apple cider and continue to stir. Pour in chicken broth and boil the mixture until the gravy is thick, 5 to 7 minutes depending on desired thickness. Squeeze the lemon half into the mixture. Taste for seasoning (salt, pepper, etc). Sprinkle in the torn tarragon leaves. Finish by whisking in the cream.
• To serve: Divide the onion-apple saute among 4 plates. Slice the pork and divide over the onion-apple saute. Cover the pork with gravy. Garnish with some thyme and a wedge of lemon. Serve with cous cous and asparagus.

CHICKEN BREASTS WITH APPLE-CRANBERRY SAUCE

Steps:

• Mix four, salt and pepper on waxed paper or a plate.
• Rub mustard all over the chicken, then coat in the flour mixture, shaking off excess.
• Heat 1 tablespoons oil in a large nonstick skillet over medium heat.
• Add chicken and cook 4 minutes per side or until browned and opaque in center.
• Remove to a serving platter; cover loosely to keep warm.
• Heat 1 teaspoons oil in skillet, add apples and cook, stirring often, 4 minutes or until slightly softened.
• Add cranberry sauce and cider; stir until boiling.
• Serve over the chicken.

CHICKEN WITH CRANBERRIES

Steps:

• In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside. , In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken.

PINEAPPLE CRANBERRY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
• Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).

APPLE CRANBERRY CHICKEN

Steps:

• Preheat oven to 350°F.
• Cut chicken into chunks or strips and dice apple.
• Using a vegetable peeler, peel carrot into strips and sauté until soft.
• Add salt and pepper during cooking process.
• Deglaze with balsamic vinegar (as much as you want, actually) Stir in apple sauce, cranberries, diced apple, cinnamon, chicken, then pour into oven proof baking dish.
• Bake for 15- 20 minutes or until done.
• Season with more salt, pepper, cinnamon, sugar if desired.
• Note: Feel free to change the amount of any of the ingredients.
• The above measurements are approximates because I didn't measure when cooking this recipe.

CRANBERRY CHICKEN BAKE RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a bowl combine garlic salt, paprika, pepper, and all season salt.
• Rub the mixture into each chicken breast on both sides.
• Heat a skillet to medium heat and add olive oil.
• Place the chicken breasts into the pan, browning them on both sides, but not cooking them all the way through.
• Place them in a sprayed 9x13 pan.
• Place sprigs of rosemary between the breasts and lemon slices on top or in between breasts.
• Pour the chicken broth into the 9x13 pan.
• In a separate bowl, combine the cranberries, brown sugar, minced garlic and vinegar stirring until well mixed.
• Pour the mixture over the chicken breasts.
• Place in oven and cook for 45 minutes or until the juices run clear.