Wow, that Thanksgiving break sure did come and go fast! We were blessed to spend Thanksgiving in Nashville with my brother and his wife. It was a fun trip filled with lot's of cooking, eating, laughs, and great memories! Here's a couple pictures of the kids enjoying his big yard. Oh, and one of Jaden rocking out with the electric guitar!
This recipe was originally created by one of my good friends and since it has been a couple years, I couldn't quite remember how she made it. So, I kind of made it up from what I remembered. The cranberries make it a little on the tangy side, so what I would do next time is toss the cranberries in a little bit of brown sugar before adding them to the chicken. This is a great Fall/Winter dish and it goes great with the Acorn Squash recipe and roasted vegetables.
Chicken with Apples, fresh Cranberries and Gorgonzola {serves 5-6}
INGREDIENTS:
- 2 Tbsp. Olive Oil
- 2 Tbsp. unsalted butter
- 2 lbs. boneless, skinless chicken breasts {cut in half}
- 2 fuji apples, sliced
- 1/2-1 pkg. fresh cranberries
- 1 Tbsp. brown sugar {to toss cranberries in}
- salt
- pepper
- gorgonzola cheese, crumbled
DIRECTIONS: Pre-heat oven to 350 degrees.
Heat oil and butter in a large {oven proof} saute pan to medium-high. Add chicken, season with salt and pepper and brown on first side for 5 minutes. Turn chicken over and brown for another 2-5 minutes. Add apples and cranberries and cook for 2 minutes. Place lid on pan and put in pre-heated oven for 20 minutes, or until chicken is cooked through.
Place a couple pieces of chicken on plate, spoon on cranberries and apples, and top with crumbled gorgonzola cheese.Browning the chicken
just added the apples and cranberries...be sure to get sweet apples!
all done, after 30 minutes cooking in the oven
hi!!! i'm so glad you guys had a good thanksgiving with matt!
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