With the bountiful fall harvest comes colorful squash and a vast assortment of flavorful apples! This tangy chicken gets its rich apple flavor from apple jelly and roasted apples. It’s lighter and better for you than fried chicken because it’s pan fried with non-stick vegetable spray and topped with healthy apples and squash. The jelly caramelizes as the chicken cooks so it’s especially delicious and pretty!
Ingredients
Servings 6
Roasted Apples and Butternut Squash
- 2 pound butternut squash peeled, seeds removed, cut into ½ inch cubes
- 2 large golden delicious apples approximately 1 ¼ pounds, peeled and diced into ½ inch cubes
- 1 cup apple jelly
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- non-stick vegetable spray
Chicken
- 6 boneless chicken breast cutlets
- 1 18 ounce jar apple jelly
- 2 large eggs lightly beaten
- 4 cups Panko bread crumbs approximately ½ pound
- 2 cups dried bread crumbs
- ½ tablespoon garlic powder
- 1 teaspoon onion powder
- non-stick vegetable spray
Sauce
- 2 cups apple jelly
Nutritional Facts
Nutrition Facts
Tangy Apple Chicken with Roasted Apples and Butternut Squash
Amount per Serving
Calories
1401
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
6
g
Cholesterol
163
mg
54
%
Sodium
865
mg
38
%
Potassium
1645
mg
47
%
Carbohydrates
266
g
89
%
Fiber
12
g
50
%
Sugar
146
g
162
%
Protein
51
g
102
%
Vitamin A
16254
IU
325
%
Vitamin C
61
mg
74
%
Calcium
290
mg
29
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Prepare roasted apples and squash.
- Preheat oven to 425° F. Line a large rimmed cookie sheet with aluminum foil, spray with non-stick vegetable spray.
- Place apples and squash in a large bowl. Apples & squash should be cut to the same size to ensure even cooking.
- Microwave 1 cup of apple jelly, 30 seconds at a time until completely melted. Pour over the apples and squash. Add the two tablespoons of canola oil and toss to coat. Evenly sprinkle brown sugar over the apples and squash.
- Roast uncovered 30 minutes until apples and squash are soft and slightly caramelized. Broil for 5 minutes to brown the tops of the apples and squash.
- Prepare chicken. Place apple jelly in an 8x8 pan or medium bowl, stir to break apart large clumps of jelly. Place eggs in another 8x8 inch pan or medium bowl. Place the Panko bread crumbs in a casserole dish. Place the dried bread crumbs, garlic powder and onion powder in another casserole dish. Set aside.
- Prepare the chicken by removing the chicken tenders from the back of each cutlet, then slicing each cutlet in half lengthwise so you have two thin cutlets. Rinse chicken with cool water.
- Dip each cutlet in the eggs, shaking off excess, then dip in dried bread crumbs. Brush with apple jelly, then dip in Panko bread crumbs.
- Heat a large skillet and spray with non-stick vegetable spray. Place the cutlets in the skillet and cook until the bottom of each cutlet begins to brown. Spray the cutlets with non-stick vegetable spray and then flip. Cook the cutlets until golden brown, adjusting the heat so that the cutlets don’t burn. Place on a serving tray and repeat with remaining chicken pieces.
- Melt remaining 2 cups of apple jelly in the microwave or in a small pot.
- Top tray of chicken with Roasted Apples and Butternut Squash and melted apple jelly sauce for a beautiful holiday main course!
Notes
For an even easier version of the Tangy Apple Chicken, season the Panko bread crumbs with onion powder and garlic powder, omit the dried bread crumbs and egg. Brush the moist chicken with apple jelly, then dip in the seasoned Panko bread crumbs – coating completely. Place on a foil lined cookie sheet sprayed with non-stick vegetable spray, and bake uncovered for 30 minutes at 350° F until golden brown.
