Preparation time: 20
Cooking time: 1 hour
Difficulty: Easy - for beginners
Serves: 4 - 6
6 medium boneless, skinless chicken breasts
seasonings to taste (I like Jane's Krazy Salt)
6 1/4 thick slices of Jarlsberg Swiss Cheese
For Apple Compote:
2 TB butter
6 Granny Smith apples, peeled and diced
1/2 cup diced onion
3/4 cup cranberries
1/4 cup white wine (or substitute apple juice or light chicken broth)
Clean chicken and season to taste for baking. Place in baking dish that has been sprayed with non-stick spray. Bake at 350 for 45 minutes or until baked through. 5 minutes before chicken is finished baking, place Jarlsberg slices on top of the chicken and allow them to melt, but not fall off the chicken.
While chicken is baking, melt butter in sautee pan. Add onion and apples and bring to light boil, stirring occasionally. The idea is to cook the items through, but not mash them too much --- we like this portion a little chunky. When apples and onions have cooked down a bit, add wine (or juice or chicken broth) and allow to simmer a bit more. Add cranberries (or Craisins!) to soften.
When serving, spoon apple mixture onto plate and place chicken on top. Serve with wild long grain rice that has been cooked in chicken broth and has had more cranberries/Craisins added, along with diced pecans. A side of green or steamed mixed vegetables really makes this meal lovely!
Delciious fall evening supper!