Apple Bacon Baked Chicken

Apple Bacon Baked Chicken

8
S Nunes 0

"This is a nice spin on traditional baked chicken and apples - bacon makes it that much better! This recipe can be easily adapted for the fall fruits or veggies you have on hand, and is delicious served with mashed sweet potatoes."

Ingredients 3 h 15 m {{adjustedServings}} servings 371 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Soak cranberries in apple cider in a bowl until cranberries are rehydrated, 2 to 6 hours.
  2. Preheat oven to 425 degrees F (220 degrees C). Coat bottom of a baking dish with olive oil.
  3. Arrange chicken breasts in the prepared baking dish; sprinkle with salt and black pepper.
  4. Whisk mustard and applesauce together in a small bowl; spoon over chicken breasts. Lay two half-slices of bacon atop each chicken breast. Arrange apples and onions around chicken. Add cranberries, pouring any remaining apple cider over chicken. Cover dish with aluminum foil.
  5. Bake in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until bacon is crisp and chicken breasts are no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Footnotes

  • Cook's Note:
  • Suggested additions/substitutions: McIntosh apples, Bartlett pears, and sweet potatoes would all work in this dish. You could substitute apple, cranberry, or even grape juice for cider, or use fresh cranberries and skip the cider soak.
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Reviews 8

  1. 8 Ratings

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STLBF
9/14/2012

I think that the core of the recipe is really good. I just made the recipe and it came out pretty tasty. I didn't have any apples on hand and I hate onions, so I left them out. Used apple juice instead of cider. I really liked how the dish turned out. Chicken was really tender. Juice and cranberries added just enough sweetness. Bacon did better crisping up under the broiler, so I did broil it for about 3 minutes. Next time I might try using fresh or frozen cranberries and see if there is a major difference. I must say that you must like mustard for this dish. If you have a child or guest who doesn't like mustard, then they probably wouldn't like it. I'm thinking about trying this recipe with pork chops or pork tenderloin.

Meg
2/22/2015

Excellent! with some changes of course. Following the advice of other reviewers, I substituted "Motts for Totts" apple juice for the cider. I used twice the apple sauce (1 cup total) but mixed in a little cinnamon instead of mustard. After adding the cranberries, I poured the remaining apple juice over the bake, but prior to pouring stirred about 2 Tbsp of balsamic vinegar into the juice. I omitted the bacon. Instead I baked the dish for 40 min, removed the foil, baked for 10 min uncovered, then added 8 oz of brie cheese for the remaining 10 min uncovered. Yum!

seeversa
1/15/2015

Chicken was good and moist but the bacon was not crisp at all and the apples and cranberries tasted overwhelming of vinegar. I won't make it again.