DH made this recipe the other night, and it was so delicious, I decided to post it even tho it is not grilled. If you have the time, may I recommend that you make the applesauce, it is soo much better than the jar stuff.
Cheddar-Crusted Chicken with Smooshy Applesauce
5 McIntosh apples-peeled, quartered, cored and chopped
2 tsp. fresh lemon juice
1 cup apple cider
3 rounded TB. brown sugar
One 1-inch piece of peeled ginger
1/2 tsp. ground cinnamon
Four 8 oz. skinless, boneless chicken breasts
1 cup salted baby pretzels
1 cup plain bread crumbs
1 cup shredded or crumbled sharp cheddar cheese
1 TB. fresh thyme, chopped
1/8 tsp. freshly grated nutmeg
Freshly ground pepper
1 large egg
All-purpose flour, for dredging
Vegetable oil, for frying
Salt
1. Preheat a medium saucepan over medium-high heat. Add the apples, lemon juice, cider, brown sugar, ginger and cinnamon and stir. Cook, stirring frequently, until mushy, about 15 minutes. Remove the ginger.
2. While the applesauce is cooking, sprinkle a little water into each of 4 quart-size plastic storage bags. Place 1 chicken breast in each bag, push out the excess air and seal it up. Pound each breast until evenly thin.
3. Place the pretzels, bread crumbs, cheese, thyme, nutmeg and pepper in a food processor and pulse to grind until they're the consistency of bread crumbs. Transfer to a shallow dish.
4. Crack the egg into a second shallow dish and lightly beat with a splash of water. Place some flour in a 3rd dish. Coat the chicken first in flour, then egg and finally in cheese and pretzel crumbs.
5. In a large skillet, heat 1/4" of oil over medium-high heat and add the chicken. Cook in a single layer 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned.. Serve with applesauce. Makes 4 servings
Source: Rachael Ray mag. Nov. 2005
Cheddar-Crusted Chicken with Smooshy Applesauce
5 McIntosh apples-peeled, quartered, cored and chopped
2 tsp. fresh lemon juice
1 cup apple cider
3 rounded TB. brown sugar
One 1-inch piece of peeled ginger
1/2 tsp. ground cinnamon
Four 8 oz. skinless, boneless chicken breasts
1 cup salted baby pretzels
1 cup plain bread crumbs
1 cup shredded or crumbled sharp cheddar cheese
1 TB. fresh thyme, chopped
1/8 tsp. freshly grated nutmeg
Freshly ground pepper
1 large egg
All-purpose flour, for dredging
Vegetable oil, for frying
Salt
1. Preheat a medium saucepan over medium-high heat. Add the apples, lemon juice, cider, brown sugar, ginger and cinnamon and stir. Cook, stirring frequently, until mushy, about 15 minutes. Remove the ginger.
2. While the applesauce is cooking, sprinkle a little water into each of 4 quart-size plastic storage bags. Place 1 chicken breast in each bag, push out the excess air and seal it up. Pound each breast until evenly thin.
3. Place the pretzels, bread crumbs, cheese, thyme, nutmeg and pepper in a food processor and pulse to grind until they're the consistency of bread crumbs. Transfer to a shallow dish.
4. Crack the egg into a second shallow dish and lightly beat with a splash of water. Place some flour in a 3rd dish. Coat the chicken first in flour, then egg and finally in cheese and pretzel crumbs.
5. In a large skillet, heat 1/4" of oil over medium-high heat and add the chicken. Cook in a single layer 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned.. Serve with applesauce. Makes 4 servings
Source: Rachael Ray mag. Nov. 2005