Apple Cider Chicken Breasts

Chicken breasts cooked in a combination of apples, bacon and raisins.
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes


4 boneless, skinless chicken breast halves
1/2 tsp. garlic salt
1/2 tsp. black pepper
2 tsp. olive oil
4 slices bacon, chopped
1 cup chopped onion
1 apple, chopped
1/4 cup raisins
1 tsp. grated gingerroot
1 tsp. dried thyme
1 cup apple cider
1/4 cup chicken broth


1. Rinse the chicken breasts under cold water. Sprinkle with the garlic salt and black pepper. In a large skillet, heat the olive oil on medium high heat until hot. Cook the chicken about 5 minutes per side. Chicken should no longer be pink inside. Place the chicken breasts on a plate and keep warm.

2. In the same skillet, cook the bacon until crisp. Drain the bacon on paper towels and set aside.

3. Drain all but 1 tablespoon of the bacon fat from the skillet. Add the onion to the skillet and cook for 5 minutes. Add the apple, raisins, ginger and thyme. Cook for 5 minutes, stirring frequently.

4. Add the apple cider and chicken broth and cook for 5 minutes. Mixture should be somewhat thickened. Return the chicken to the skillet and heat until hot. Sprinkle with the bacon.

Nutrition Facts
Serving size: 10 Ounces

Amount Per Serving
Calories 387.03
Calories From Fat (39%) 152.03
Total Fat 16.93g 26%
Saturated Fat 1.52g 8%
Cholesterol 78.42mg 26%
Sodium 550.08mg 23%
Potassium 596.09mg 17%
Total Carbohydrates 25.07g 8%
Fiber 2.45g 10%
Sugar 3.86g
Protein 33.55g 67%
MyPoints 10.21


Chicken with Apple Sausage Stuffing

Roasted chicken with a bread, apple and sausage stuffing.

Servings: 6
Preparation Time: 40 minutes
Cooking Time: 2 hours


8 oz. pork sausage
1 1/2 cups apple juice
2 tbsp. butter
1 pkg. (6 oz.) chicken flavored stuffing mix
1 apple, peeled and chopped
1 (5 lb.) roasting chicken
2 tsp. canola oil


1. Preheat the oven to 350°F. Spray a large baking dish with cooking spray or grease with butter. In a large skillet on medium heat, cook the sausage until browned. Drain well and discard the fat. Add the apple juice and butter and bring to boiling. Remove from the heat and add the stuffing mix and apple and stir just until moistened. Set the stuffing mix mixture to the side.

2. Rinse the chicken under cold water and pat dry with paper towels. Spoon about 2 cups of the stuffing mixture into the body of the chicken. Using a skewer attach the neck skin to the back. Tie the legs together and twist the wing tips under the back.

3. Place the chicken in a roasting pan, breast side up. Brush the canola oil over the skin. Place any remaining stuffing in a container and refrigerate.

4. Bake the chicken for 2 hours or until the internal temperature reaches 180°F. Bake the remaining stuffing for 20 minutes. You can bake this alongside the chicken. Let the chicken stand for 10 minutes before carving. Remove the skewer, string and stuffing from the chicken. Cut the chicken into slices.

Nutrition Facts
Serving size: 10 Ounces

Amount Per Serving
Calories 567.52
Calories From Fat (53%) 300.27
% Daily Value
Total Fat 33.44g 51%
Saturated Fat 11.39g 57%
Cholesterol 123.93mg 41%
Sodium 992.37mg 41%
Potassium 522.01mg 15%
Total Carbohydrates 31.78g 11%
Fiber 1.58g 6%
Sugar 10.7g
Protein 32.96g 66%
MyPoints 15.1

Chicken Stir Fry with Almonds

Chicken stir fry made with asparagus, gingerroot, almonds, bell pepper and onion.

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 10 minutes


1/2 cup orange juice
1 tbsp. brown sugar
1 tbsp. soy sauce
2 tsp. cornstarch
1 tsp. grated gingerroot
3 tbsp. canola oil, divided
1/2 cup sliced almonds
10 oz. asparagus, cut in 2 inch pieces
1 onion, cut into wedges
1 red bell pepper, cut into chunks
12 oz. boneless, skinless chicken breast halves


1. In a small bowl, whisk the orange juice, brown sugar, soy sauce, cornstarch and ginger and set aside.

2. In a large skillet or a wok if you have one, heat 1 tablespoon of the canola oil on medium high heat. Add the almonds and cook for 1 minute. Almonds should be a light golden brown. Spoon the almonds onto a plate.

3. Add another 1 tablespoon of the canola oil to the skillet and add the asparagus, onion and bell pepper. Cook the vegetables 3-5 minutes. Avoid over cooking. The vegetables should be crisp tender. Place the vegetables on a plate.

4. Cut the chicken into strips and add the remaining oil to the skillet. Add the chicken and cook for 5 minutes. Pierce the chicken with a fork and make sure it is no longer pink inside. Push the chicken to one side in the skillet and add the orange juice mixture. Cook for 2 minutes or until the mixture has thickened, stir constantly. Add the vegetables back into the skillet and cook until the vegetables and the chicken are coated with the orange juice mixture. Sprinkle the almonds over the top.

Nutrition Facts
Serving size: 1/4 of a recipe (6.8 ounces).

Amount Per Serving
Calories 252.25
Calories From Fat (61%) 152.73
% Daily Value
Total Fat 17.62g 27%
Saturated Fat 1.51g 8%
Cholesterol 11.83mg 4%
Sodium 523.99mg 22%
Potassium 384.41mg 11%
Total Carbohydrates 16.63g 6%
Fiber 3.57g 14%
Sugar 8.44g
Protein 9.37g 19%
MyPoints 7.29

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