This article appears in the September 2017 issue of http://healthylivingmagazines.com
Apples: and we’re not just talking pie!
Fall is here and it’s time to re-adjust our menus for the crisp, cooler temperatures. First up on my shopping list are apples! Versatile, low in calories and satisfying, they also pack a nutritional wallop. One baseball size apple can flood your body with antioxidants, flavonoids and dietary fiber. Check out this article from Organic Facts that will give you the lowdown on their amazing health benefits https://www.organicfacts.net/health-benefits/fruit/health-benefits-of-apple.html
According to the American Pie Council, 186 million apple pies are sold in American grocery stores each year. This does not include our homemade versions or what is consumed in restaurants. Clearly, apple pie is America’s favorite (our household is a member of this illustrious group!). Today, however, we decided to dig deeper into the versatility of this wondrous fruit and explore some savory dishes.
Apples are delicious in salads, slaws, chutney, jellies, stuffing’s and soup (yes, soup!) and are classically combined in pork and chicken entrees. However, not all apples are created equal. Varieties range from sweet to tart and this fantastic guide from William Sonoma will show you which apples to use for baking, cooking or just plain eating https://www.williams-sonoma.com/pages/recipe/guide-to-apples.html.
Many professional dieters out there know that a great snack to enjoy is a medium size apple, spread with a tablespoon of almond or peanut butter. This will definitely curb your appetite when a craving hits.
According to the Environmental Working Group (EWG) conventional apples are a very heavily sprayed crop and have more pesticide residue on them than any other fruit or vegetable. But don’t panic, just go organic!
Today’s recipe is a delicious and savory Brie and Apple stuffed chicken breast with a quick pan sauce that is sure to please all the apple lovers in your family.
Apple & Brie Stuffed Chicken Breast
2 skinless, boneless chicken breast
1 small apple cored and thinly sliced
1 tablespoon butter (or olive oil)
1/2 teaspoon each pink Himalayan salt and freshly ground black pepper
1/4 cup all purpose flour (optional)
4 slices Brie cheese
1 cup apple cider
1 cup chicken broth
Preheat the oven to 375 degrees. Warm 1 tablespoon butter or olive oil in a pan and sauté the apple slices until slightly soft. Remove apples and set aside to cool. Wash and dry the chicken breast and slice a pocket into each breast.
Layer slices of Brie and apple slices into the pocket of the chicken breast
Season the chicken with salt and pepper. and dredge in all purpose flour. This step is optional but it helps it to brown the breasts and thicken the pan sauce.
In the sauté pan, warm 1 tablespoon butter or olive oil (or a combination of both) over med heat.
Add the chicken breasts and brown them on both sides. Transfer the browned chicken breasts to a oven proof baking dish and bake for 15 to 20 minutes.
In the same pan you browned the chicken in make a quick pan sauce. Pour the cider and broth into the sauté pan and boil it over med-high heat (scrapping up the brown bits in the pan from the chicken) until reduced to about 1 cup. Whisk in a pat of butter to finish the sauce. Serve with whipped sweet potatoes and a green vegetable.