2/3 t. (150 mL) grape jelly
2 c. tbsp (25 mL) butter or margarine
1 large red cooking apple, unpeeled, cut into 2 inch (5 cm)
1 rib celery medium
1/2 t. (125 mL) fresh or frozen cranberries (chopped)
3/4 t. (175 mL) mixture Bisquick
1/2 c. tsp (2 mL) ground sage
3/4 c. tsp (3 mL) chopped fresh thyme leaves
2 c. tbsp (25 mL) water
4 chicken breasts, boneless, skinless (about 1 1/4 lb or 625 g)
Preheat oven to 350 ° F (180 ° C). In a saucepan 1 1/2 quart (1.5 L), melt jelly and butter over medium heat, stirring occasionally. Stir in chopped apple, celery and cranberries, remove from heat.
In a shallow dish, mix Bisquick mix *, sage and thyme Pour water in another shallow dish. Dip chicken in water, then coat with Bisquick mixture *. Spray non-stick cooking a large skillet, heat over medium-high heat. Cook the chicken breasts in skillet 6 to 8 minutes, turning once, until coating is golden brown.
Place chicken in a rectangular pan 9 x 13 inch (23 x 33 cm) ungreased. Place the cranberry mixture over the chicken with a spoon. Bake 40-45 minutes or until juice of chicken is no longer pink when the thickest part is cut in the center (170 ° F/77 ° C).
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