~ pink lady candy apple chicken ~
I was inspired to make a dish featuring the beautiful Pink Lady apple. Jeff loves this apple-onion sauce on Ritz crackers, and I thought…why not chicken? It turned out great. Serve with wedges of extra sharp cheddar cheese.
For the Chicken:
4 large chicken breasts (any type)
1/4 cup white wine
3 Tablespoons extra virgin olive oil
salt and pepper
Thaw chicken and bake in a glass baking dish with the wine, oil and a sprinkling of salt and pepper at 350 degrees F for 45 minutes or until completely heated through and juices run clear. OR marinate in the oil, wine, slat and pepper and grill.
for the candy apple sauce:
4-5 large Pink Lady apples, cubed
2 small onions, cut into thin rings
1 teaspoon nutmeg
2 Tablespoons butter
nutmeg, salt and pepper
2 Tablespoons red hots candy
Saute apples and onions over medium-low heat in butter until they begin to caramelize. (Tender and lightly browned.) Add the red hots (cinnamon heart candy.) Cook over very low heat, uncovered for 20 minutes, (until deep, hot pink and sticky.) Watch close, don’t burn. Stir occasionally.
Spoon sauce over the baked/grilled chicken breasts.