Many people think that only experienced housewives can cook the breast with apples. In fact, this is not the case, the dish is prepared quite simply, and, importantly, quickly.
Breast with apples can be cooked in several ways: bake, braise in a pan or cook in a slow cooker. Whatever way you cook, the dish still get tasty.
Breast with apples - the basic principles of cooking
The taste of the dish can be varied using prunes, citrus fruits, cheese and other products in the recipes. Also, the end result depends on the spices and herbs that you will use to prepare the breast with apples.
To breast when baking in the oven turned out juicy, use a foil or sleeve.
The meat is washed, dried with a paper napkin. If the breast is cooked in a pan, it is cut into small pieces. Bake in the oven can be entirely.
Spices are mixed with peeled and diced apples. Then the breast is rubbed with this mixture or dipped in the marinade, in which the apples are added, and left for a while.
If the breast is stewed, the apples are added directly to the pan when the meat is almost ready.
Breast with apples served with any side dish that you like. If you are baking meat, you can put a few potatoes. In this case, you get a side dish.
Recipe 1. Chicken Breast with Apples
Ingredients
three chicken breasts;
two apples;
onion head;
two cloves of garlic;
a glass of apple juice;
10 g French mustard;
60 g butter;
red pepper and salt.
Method of preparation
1. Rinse brisket, pat dry with paper towel and season with pepper and salt. Melt butter in a frying pan and fry breasts for two minutes on each side. Put the finished meat on a plate.
2. Wash the apples, cut into quarters and remove the seed boxes. Slice them into lobules. Cut the peeled onion into half rings. Finely chop the garlic with a sharp knife. 3. In a skillet, where the breasts were fried, put onions and apples and roast until soft. Put on a plate.
4. Pour the apple juice into the pan, add the mustard and boil down the sauce until thick. Put the breasts and the fried onions and apples in the sauce. Stir. Cook on medium heat for another two minutes. Serve with a side dish of vegetables or pasta.
Recipe 2. Duck breast with apples
Ingredients
five duck breasts without skin;
eight sweet and sour apples;
50 ml of olive oil and soy sauce;
Art. l ground black pepper.
Method of preparation
1. In a deep dish, mix soy sauce and olive oil, season with ground pepper. Dip washed duck breasts in marinade and leave for an hour.
2. Take the grill pan and fry the breasts on it on both sides so that a trace of the grill appears on them.
3. On each make cross-cuts in the form of pockets. Wash apples, cut into four pieces, remove the core and cut into slices that you put in the cuts.
4. Deco cover with baking paper and place prepared breasts on it. Send them to an oven heated to 180 degrees and bake for 20 minutes. Take out the finished breast, cut it into thin slices and place on a plate.
Recipe 3. Chicken breast with apples and nuts in a creamy sauce
Ingredients
half a kilo of chicken breasts;
bow - three heads;
clove of garlic;
olive oil - 100 ml;
Art. l sweet mustard;
seasoning “Italian herbs”;
butter - 50 g;
an Apple;
flour - Art. l .;
cream - 100 ml;
250 ml of chicken broth.
Method of preparation
1. Peel and rinse onions and garlic. Chop finely with a knife. Put the mustard in a deep plate, season and pour olive oil. Mix everything, then add garlic and onion and mix again.
2. Put the washed chicken breasts in the marinade and send to the refrigerator for four hours. After this time, remove the meat and wipe well from the marinade. Fry them in butter on both sides, for four minutes each. Put the breasts in a plate. 3. Pour Marinade in a frying pan and fry for about five minutes. Put the diced apples and chopped walnuts here. Pour the flour and mix well. Then pour cream and broth. Boil for about five minutes. Put the breasts in the pan and heat the meat in the sauce for another two minutes.
Recipe 4. Duck breast with apples and oranges
Ingredients
one sour apple;
duck breast;
one orange;
dry white wine - 80 ml;
ground nutmeg, salt, black pepper - on a pinch.
Method of preparation
1. Wash and dry the duck breast on a paper towel. Do not remove the skin. From the side where there is no skin, make cross-shaped incisions. Rub the meat with pepper and salt, and lay on a dry hot pan skins down. Fry on both sides for four minutes each. Wrap the breast in foil and set aside in a warm place.
2. Wash the apples, remove the seed boxes and cut into slices. Peel the orange, cut into slices, and then cut each piece into four more.
3. In the pan, where the bacon was roasted, put the apples and fry on high heat for about two minutes, put the orange slices and warm for another minute. Pour in wine, lightly salt, season with pepper and nutmeg. Stir and simmer for about three minutes over high heat.
4. Cut the breast into thin slices, place on a plate, next to put the fruit sauce and serve hot.
Recipe 5. Chicken Breast with Festive Apples
Ingredients
two chicken breasts;
liter soda;
three apples;
two large tomatoes;
lemon;
bulb;
100 g of sugar;
20 g of mustard;
10 g tomato sauce;
100 grams of cheese;
half a cup of sour cream;
parsley;
on a pinch of coriander seeds, black pepper and salt;
butter.
Method of preparation
1. Cut the washed-up breasts in large enough pieces and place in a deep plate. Pour the meat with carbonated water, squeeze the juice of half a lemon here and leave to marinate for forty minutes.
2. Apples, lemon and tomatoes wash and pour boiling water. With tomatoes, remove the skin and cut across the segments into a centimeter thick. Chop a lemon into thin pieces. Remove apples from the core and cut into small slices. Chop the peeled onion in half rings. Cheese finely grate. 3. Form the butter with butter and place the tomatoes and lemon in it in a checkerboard pattern. Sprinkle everything with sugar, pepper and salt, season with chopped parsley.
4. Put chicken breasts on this pillow. Put the apples on the meat and sprinkle with grated cheese. Lay the onion evenly in the final layer.
5. Whip sour cream with mustard and tomato sauce until smooth. Add a pinch of sugar, season with pepper and salt. Mix everything well. Pour the ingredients in this sauce. Cover the whole with foil and send to the oven preheated to 180 degrees for half an hour. Ten minutes before the end of cooking, remove the foil.
Recipe 6. Duck breast with apple and lingonberry
Ingredients
one duck breast;
one apple;
two art. spoons of frozen lingonberries;
pepper and salt - on a pinch.
Method of preparation
1. Wash the duck brisket under the tap and dip it with a paper napkin. Do not remove the skin from the brisket. Make small cuts across the surface.
2. Put the bacon on a dry frying pan, skin down and fry for about six minutes. Then turn the meat over and fry on the other side, for another three minutes. Put the finished meat on a plate.
3. Wash the apples, remove the seed box and cut into thin slices. Put them in the pan, where the breast roasted. Cook until the apples are lightly browned. At the end add the lingonberries to the pan.
4. Cut the duck breast into slices of medium thickness, place on a plate, and place the fried fruit and berries on top.
Recipe 7. Chicken Breast with Apples and Cheese
Ingredients
six small chicken breasts;
three apples;
spicy hard cheese - six slices;
5 g of hop-suneli seasoning;
on a pinch of oregano and moth;
vegetable oil.
Method of preparation
1. Turn on the oven 180 degrees. Wash and dry chicken breast with a napkin. Spread them on all sides with vegetable oil.
2. Cover the form with foil and lubricate it with oil. Put on her breast, salt, season with seasoning and bake in the oven for 40 minutes.
3. Cut the washed apples into thin slices. After the allotted time, remove the form from the oven, shift the breasts with apples and put in the oven for another ten minutes. 4. Take out the form, put a slice of cheese on each breast, season with oregano and bake for about ten minutes. The cheese should melt and cover with an appetizing crust.
Recipe 8. Chicken breast with apples in a slow cooker
Ingredients
one chicken breast;
large sweet apple;
natural yogurt without additives - 400 g;
pine and walnuts - a handful;
on the tip of a cinnamon knife;
chicken seasoning mix;
olive oil.
Method of preparation
1. Lubricate the bottom and sides of the bowl with oil. Chicken breast cut into plates. Wash the apple and cut it into quarters, cut the core and cut into thin half rings.
2. Put the breast in the multicooker bowl, sprinkle it with spices to your taste. Put the slices of apples in a circle on the chicken, drag with cinnamon.
3. Grind walnuts and pine nuts in a blender into a crumb and sprinkle them with apples. Fill all with natural yogurt. Close the cover of the multicooker, set the mode of “Quenching” for an hour. Serve chicken breast with a side dish.
Recipe 9. Chicken breast with apples and orange zest
Ingredients
three chicken breasts;
celery stalks - a few;
carrot;
onion head;
orange and apple;
apple juice - a glass;
cinnamon - on the tip of a knife;
five buds of carnations;
re and salt - on a pinch.
Method of preparation
1. Using a grater, remove the zest from the orange. Put it in a deep plate, add cloves and cinnamon and mix.
2. Wash chicken breasts, cut them into large enough pieces, put them in a bowl, mix with spices and refrigerate for half an hour.
3. Peel and rinse carrots and onions. Cut carrot and celery into slices. Finely chop the onion. Remove the core from the apple and cut it into slices. Peel the orange and cut it into small pieces.
4. Put the pan on the fire, pour vegetable oil and fry the onion in it. Then add the rest of the fruits and vegetables to it and continue frying over high heat for another ten minutes. Pour in the apple juice and simmer until half the liquid has evaporated. 5. Cover the foil in three layers and place half of the vegetable and fruit sauce on it, place the chicken breast on it, and spread the rest of the sauce on top. Wrap the edges of the foil tightly and send them to bake in the oven for forty minutes. The temperature should be 200 degrees. Serve the apple breast with boiled rice garnish.
Apple Breast - Chef Tips and Tricks
- To keep the chicken breast juiciness when baking, coat it with a mixture of sour cream and ketchup.
- Apples will not lose juice during baking, if they are first placed in boiling water.
- For cooking duck breast with apples, use a special blend of seasonings for duck. Breast rub this mixture and leave for several hours in the refrigerator.
- Apples take late varieties, they have a rich taste and firm flesh.
- Defrost the breast only at room temperature, do not use a microwave for this, as this may adversely affect the taste of meat.
- Sprinkle chicken breasts with lemon juice, combining with heated oil, it forms a protective layer that prevents the juice from flowing out. The breast is tender, juicy and soft.
