Roasted Chicken Breasts with Fall Fruit

These roasted chicken breasts evoke all the flavors of fall, with apples, pears, cranberries and just a hint of smoky bacon.

Recipe:

Ingredients

• 4 chicken breasts, bone-in

• 3-4 Tbsp. dry rub (see note)

• 2-3 slices strongly smoked bacon, diced

• 2 cups red onion, coarsely chopped

• 2 tablespoons brown sugar

• 1 cup apple, chopped

• 1 cup pear, diced

• 1/3 cup dried cranberries

• 2 cloves garlic, minced

• 2 tsp. fresh rosemary leaves, minced

• 1/2 teaspoon ground black pepper

• 1/4 cup hard apple cider

• 2 Tbsp. Marsala wine

• 1 Tbsp. cider vinegar

Directions

Pat the chicken breasts dry with a paper towel, rub on both sides with your favorite seasoning and place skin-side up in a lightly greased Pyrex baking dish. Refrigerate for 1 hour.

Preheat oven to 425F.

When the chicken is chilled, transfer to the oven and roast for 30 minutes at 425F and check the internal temperature of the chicken with an instant read thermometer. If the chicken isn't at 160F or more, continue cooking and checking until it is just done.

While the chicken is roasting, heat a saute pan over medium heat and add the bacon and cook until it begins to crisp.

Add the onions and saute until they begin to soften.

Add the brown sugar and continue cooking over medium-high heat until onions turn a light brown color.

Increase the heat and add apple, pear, cranberries, garlic, rosemary and pepper to the pan and cook for another 5-7 minutes, stirring periodically.

Add the cider, Marsala and vinegar and allow the liquid to reduce and thicken until it clings to the fruit. Set aside until the chicken is done.

Place roasted chicken on a serving platter or individual plates and top with the fruit mixture. Serve immediately.

Notes: This recipe was adapted from one I found at Midwest Living. For the dry rub, I used a blend of dry herbs and spices from Basiks at Home that had a little cayenne pepper in it. The little bit of heat really put this dish over the top. Feel free to use your favorite dry seasoning, however.

Full printed recipe at http://ift.tt/1N7OxIq

bon appetit