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Karen's Easy Baked Chicken Breast with Mustard, Apples & Honey
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5 from 1 vote

Karen's Easy Baked Chicken Breast with Mustard, Apples & Honey

Juicy Chicken Breasts that are simple to prepare with wonderful complimentary flavors. Serves 4 - 6.
Prep Time20 minutes
Cook Time20 minutes
30 minutes
Total Time40 minutes
Course: Main Course, Main Course Chicken
Cuisine: American
Keyword: Baked Chicken Breasts, Baked Chicken Breasts with Apples & Honey
Servings: 4
Author: Karen Sheer a zest for life

Ingredients

Marinating the Chicken:

  • 2.25 pounds chicken breasts 4 large boneless, skinless, trimmed of fat
  • 1/2 cup coconut milk not "lite"
  • 1 medium garlic clove peeled and grated (or minced)

Topping the Chicken:

  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 4 teaspoon grainy mustard
  • 1 large apple* to be peeled and sliced thinly
  • 2 teaspoons raw local honey

Under & Over the Chicken

  • 1 teaspoon extra virgin olive oil (for bottom of the pan)

Apple Cider Sauce:

  • 3/4 cup fresh apple cider (without preservatives; apples only)
  • 3 tablespoons coconut cream (the thick part from the can)

Instructions

Marinate the Chicken:

  • Wash and dry chicken. Add to a bowl, or large ziplock bag. Add 1/2 cup coconut milk and grated garlic, mix to combine, refrigerate 30 minutes.
  • Preheat oven to 350 degrees (I used "convection bake.) Place a piece of parchment paper on a rimmed sheet pan. Add 1 teaspoon olive oil to the paper and spread with a pastry brush.
    Drain the chicken from the marinade and add chicken on the pan (discard marinade.
  • Combine garlic powder, smoked paprika & salt - sprinkle evenly over the chicken. Spread each with 1 teaspoon grainy mustard, and smooth to coat.
    Peel and core the apple, and slice thinly - about 1/8". Top chicken with apples slightly overlapping, about 6 apples slices on each.
  • Drizzle honey over the 4 chicken breasts in the pan, lightly sprinkle the tops with sea salt.
    Bake the chicken until cooked through 20 - 25 minutes (a few minutes more for regular oven.) Use digital thermometer to test doneness: 165 degrees. Remove from oven, cool a few minutes, slice chicken on the diagonal in 1/2 " slices and serve. Pan juice are delicious to spoon on top.

Apple Cider Sauce:

  • So easy! Add apple cider a small 2 cup pot. Reduce over a moderate simmer until 1/3 cup is left and thickened (about 5 minutes.) Add 3 tablespoons coconut cream (not coco lopez!) and heat to combine. Sauce should be pourable and nicely thickened. Drizzle over sliced chicken - add chopped parsley if desired.

HINT:

  • Refrigerate the can of coconut milk overnight - coconut cream will be thick on top - use this for the sauce - stir can and use the rest for the marinade.

Notes

*Apples: From an apple orchard I used half Pink Pearl Apples and half Autumn Crisp. 
This recipe may not be reproduced without the consent of its author, Karen Sheer. 

Nutrition

Calories: 310kcal | Carbohydrates: 15g | Protein: 32g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 372mg | Potassium: 747mg | Fiber: 2g | Sugar: 10g | Vitamin A: 138IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 2mg