Pan-Roasted Stilton Chicken with Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A chicken that's allowed to run will provide the full flavor necessary to support the tangy Stilton cheese and tart sweetness of the apples in this dish. Talk to the purveyors at the farmers' market or your butcher, and they'll be happy to tell you about the chickens they sell. Ingredients:
4 boneless skinless chicken breast halves (about 1 1/2 pounds) |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground pepper |
1 tablespoon chopped fresh rosemary |
1 tablespoon unsalted butter |
1 1/2 teaspoons extra-virgin olive oil |
2 unpeeled honeycrisp or fuji apples, cored and sliced 1/4 inch thick (about 2 1/4 cups) |
2 ounces stilton cheese, crumbled (about 1/3 cup) |
Directions:
1. Preheat the oven to 425°F. Lightly oil a small, rimmed baking sheet with extra-virgin olive oil or coat with nonstick cooking spray. Season the chicken breasts with salt and pepper, and sprinkle with the rosemary.
2. Melt the butter with the oil in a large nonstick skillet over medium-high heat. Cook the chicken for 6 minutes or until browned on both sides, turning once. Transfer to the baking sheet. Add the apple slices to the skillet and cook over medium-high heat for 3 to 4 minutes, or until slightly softened and lightly browned. Spoon the apples around the chicken, placing a couple of slices over each breast.
3. Bake for 6 minutes or until the chicken feels slightly firm when pressed. Scatter the cheese over the chicken and apples. Continue baking another 2 minutes, or until the cheese is melted and the chicken is no longer pink in the center. Serve the chicken with the apples.
4. From Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole. Text copyright © 2011 by Janice Cole; photographs copyright © 2011 by Alex Farnum. Published by Chronicle Books LLC.
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