#CulinaryTherapy : Balsamic Chicken Breasts and Baked Apples
Lately, my grocery shopping impulse purchases revolve around fruits or veggies (YAY! For acting like an adult). For instance, while shopping in Target’s produce section, I could not get over the price for a bag full of Washington apples and immediately placed it in my wagon before second guessing my decision.
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However, a couple days after buying the apples and not eating a single one, I knew I had to take immediate action; I grabbed my cutting board and started dicing 5 or 6 apples, placed them in my frying pan and seasoned them with Maui Cane sugar, freshly squeezed lemon juice, and Mediterranean sea salt.
I had no game plan but decided to saute the apples until another idea popped into my head. As if by magic, I remembered about my chicken breasts in the fridge, (Safeway had a “Buy One, Get One Free” special I couldn’t resist), and decided to brown the chicken on both sides before baking everything in the oven.
After lining my 13 x 9 inch baking pan with Reynolds parchment paper, I coated the bottom of a baking tray with my sauteed apples, and placed brown chicken with lemon slices on top. Then I drizzled a generous amount of balsamic vinaigrette and extra virgin olive oil on top.
I popped this bad boy into the oven for 15 — 20 minutes at 350 degrees and then devoured my unexpected dinner. Next time, I’ll use a helpful tip from TheKitchn and place a second piece of parchment paper on top of my chicken breast to act as a protective barrier and prevents the chicks from drying out.
