Chef Taylor Keatings of Blue Bird Bistro shares the recipe for their Rosemary Chicken Breast with Caramelized Onions and Apples.
See more at www.kcrestaurantweek.com.
Rosemary Pounded Chicken Breast with Caramelized Onions and Apples
Ingredients:
4 deboned chicken breast
2 tablespoons finely chopped rosemary
1 teaspoon organic extra virgin olive oil
1 cup caramelized onion
2 cups peeled and thinly sliced organic apples
1 cup white wine
1 tablespoon organic butter
Instructions:
- Preheat oven to 400*
- Put apples and wine in sauce pan on medium heat, bring to boil, lower temperature and let simmer for 20 minutes or until tender
- Remove from heat and let cool to room temperature
- Lay deboned, skinned chicken breasts on a cutting board, sprinkle with finely chopped rosemary, salt and pepper
- Pound rosemary into chicken with meat tenderizer mallet
- Place olive oil in a hot large cast iron skillet and pan sear chicken on one side, flip chicken and add to skillet caramelized onions, poached apples, butter and toss together
- Place sauté pan in hot oven for 10 minutes or until chicken is cooked to 165*
- Put on plate with sweet potatoes and serve
