- 1 large chicken breast
- 1 large Granny Smith apple
- 1 pat butter
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon real maple syrup
- Sea salt
- McCormack® Peppercorn Medley
Preheat oven to 350 degrees
Directions:
Peel and cube one Granny Smith Apple. Whisk together olive oil, vinegar, and syrup. Place chicken breast in individual French Oval baking dish. Salt and pepper the top and then brush with mixture. Flip and repeat.
Place the apple pieces around the side and over the top of the chicken. Cut the pat of butter into tiny pieces and disperse in-between the apple pieces along the top of the chicken. Brush with remaining mixture. Bake for 45 minutes.
Myrtle's Note: I really like baking in the individual French Ovals. You can cook and serve in them. Plus, when you serve the dish in them, all the juices/sauce stays with the dish. In this case, the chicken was incredibly moist. Even so, I cut it up into bits so the bits could sit soaking up the sauce as I ate my way through it.
