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1/6/2008

Baked Chicken with Apple Raisin Dressing

Filed under: — Melissa @ 2:04 pm

I made up this dish for dinner last night, and it turned out pretty well. We enjoyed it with a semi-sweet German Auslesse white wine (a $5 bargain at Trader Joes!), which I also recommend 🙂

Baked Chicken with Apple Raisin Dressing

Ingredients:
Boneless, skinless chicken breasts. I used 6 pieces from a bag of frozen tenders for 2 people.
1 stick of butter or margarine
4 slices of bread – I used the wheat sandwich loaf I had on hand
1 small or 1/2 of a medium red onion
2 apples (I believe mine were golden delicious)
1/4 cup golden raisins
4 T. brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. ground cinnamon
salt and pepper to taste
water

Preheat the oven to 375. Prepare a 13″x9″ or other baking dish.

Heat a small mug or bowl of water in the microwave, approximately 1 minute. Add your raisins to the hot water so they will plump a bit during the prep.

Core and slice the apple into segments, then chop into 1/2-1″ chunks. Next, peel and slice the onion. Add apples and onions to the pan.

Dice bread into 1/2″ cubes. Melt about 3/4 of the stick of butter/margarine in a microwave-safe dish. Toss the bread cubes in with the melted butter until all are coated.

Layer the ingredients in the pan as follows:

Apples and onions on bottom.
Drain the raisins and sprinkle throughout the pan. Add about 2 T. of water, just enough to moisten the bottom of the pan.
Salt this layer, then add some ginger and nutmeg. Dot the apples and onions with remaining (non-melted) 1/4 stick of margarine or butter.
Next, lay the chicken breasts across the top. Season this layer with salt, pepper, ginger and nutmeg.
Finally, place all the bread cubes all over the dish. Sprinkle with brown sugar, cinnamon and a bit of salt.

Cover dish with foil, and place in pre-heated oven. Bake for 35-45 minutes, or until chicken is cooked and the apples reach desired softness. I recommend starting the pan uncovered or finishing it uncovered at 400 degrees for about 10 minutes in order to crisp the top layer of croutons.

Notes: Since this was the first time I made this, the recipe could use some tweaking. For example, it might be best to start the dish covered, and then remove the foil, stir contents, and turn it up to 400 for the last 10-12 minutes in order to crisp the croutons on top. Feel free to try it and let me know if you have any suggestions 🙂

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