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Pan-Roasted Stilton Chicken with Apples

4.8(28)

A chicken that's allowed to run will provide the full flavor necessary to support the tangy Stilton cheese and tart sweetness of the apples in this dish. Talk to the purveyors at the farmers' market or your butcher, and they'll be happy to tell you about the chickens they sell.

by Janice Cole·published 2011-03-31

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Servings

Serves 4

Total time

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Calories / serving

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Ingredients (8)

serves

4 boneless skinless chicken breast halves (about 1 1/2 pounds)chicken
1/4 teaspoon kosher saltsalt
1/4 teaspoon freshly ground pepperpepper
1 tablespoon chopped fresh rosemaryrosemary
1 tablespoon unsalted butterbutter
1 1/2 teaspoons extra-virgin olive oilolive-oil
2 unpeeled Honeycrisp or Fuji apples, cored and sliced 1/4 inch thick (about 2 1/4 cups)apple
2 ounces Stilton cheese, crumbled (about 1/3 cup)stilton

Instructions (3 steps)

01Preheat the oven to 425°F. Lightly oil a small, rimmed baking sheet with extra-virgin olive oil or coat with nonstick cooking spray. Season the chicken breasts with salt and pepper, and sprinkle with the rosemary.
02Melt the butter with the oil in a large nonstick skillet over medium-high heat. Cook the chicken for 6 minutes or until browned on both sides, turning once. Transfer to the baking sheet. Add the apple slices to the skillet and cook over medium-high heat for 3 to 4 minutes, or until slightly softened and lightly browned. Spoon the apples around the chicken, placing a couple of slices over each breast.
03

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Not rich — missing servings, total time, or calories.