This recipe featured in Fresh Choices is from the kitchen of Generation Green Executive Director Rochelle Davis. It's a family favorite that she adapted from a recipe by Ron and Nancy Goor.
Ingredients:
About 8 bamboo skewers
6 pasture-raised or organic bone-in chicken breast halves, skins removed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1/2 sweet onion, sliced
2 organic Granny Smith apples, peeled, cored and chopped
1 tablespoon butter or extra-virgin olive oil
1-1/2 cups organic apple juice
2 tablespoons honey
1 teaspoon salt
Directions
Preheat the oven to 350 degrees Fahrenheit. Put the chicken in a shallow baking dish and sprinkle with the cinnamon and pepper.
Heat the oil in a large, deep skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the apples and cook for about a minute. Pour over the chicken.
Melt the margarine or additional oil in the same skillet over medium heat. Stir in the apple juice, honey, and salt. Cook, scraping the bottom of the skillet, for 2 minutes. Pour over the apples.
Bake, spooning the liquid over the chicken occasionally, until the chicken registers 170 degree Fahrenheit on an instant-read thermometer and the juices run clear, about 45 minutes. Serve with the sauce spooned over the chicken. Makes approximately 6 servings.