Chicken With Apples and
Monterey Jack Cheese

by Paul from Southwest Wine Guide
(Arizona)

  • 2 whole chicken breasts, skinned, boned halved and flattened with excess fat removed



  • 2 apples


  • 4 slics Montery Jack cheese


  • 1/2 cup flavored bread crumbs


  • Sprig of fresh chopped parsley


  • 1/2 cup of cider or apple jiuce


  • 3/4 cup of White Wine


  • Dash nutmeg


  • Dash paprika


  • 2 teaspoons butter



  • Preparation:


    1. In a flat dish, press bread crumbs into chicken on both sides;

    reserve.

    2. Peel apple, core, slice; reserve.

    3. One oven-proof casserole dish large enough to hold the four chicken breasts.



    Assembly:


    1. Lay chicken in caaserole dish.

    2. Top chicken with sliced apple, Add dash of nutmeg. Top with Montery Jack cheese. Top with parsley and paprika.

    3. Add Cider & wine to casserole and dot with the butter.

    4. Bake in a preheated 425 oven for 20-25 minutes.

    5. Remove chicken to serving plates. Spoon sauce over chicken.


    Serves: 4

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