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Baked Apple Pecan Chicken
Overview:
8-10 Servings
Prep: 7 min.
Total: 25 min.
For the Brine:
- 4 cups Cold Water
- 1 cup Clover Valley Pure Apple Cider Vinegar
- 5 Tbsp Salt
- 1 Tbsp Clover Valley Garlic Powder
For the Dish:
- 2 Gala Apples, sliced
- 1 4 oz. package Clover Valley Pecan Halves
- 3 Tbsp Clover Valley Unsalted Butter, melted
- 3 Tbsp Clover Valley Honey
- 1 Tbsp Clover Valley Dijon Mustard
- 1 Tbsp Clover Valley Pure Apple Cider Vinegar
- 1 tsp Clover Valley Dried Thyme Leaves
- ½ tsp Salt
- ½ tsp Pepper
- Thaw chicken.
- Prepare brine: mix water, salt, and garlic in a large bowl; add chicken, cover with foil and let sit in refrigerator overnight.
- Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
- Dry the chicken tenders with paper towels and place on parchment.
- Sprinkle apple slices and pecan halves over chicken.
- In a small bowl whisk together the butter, honey, mustard, vinegar, thyme, salt and pepper.
- Drizzle sauce over chicken, apples, and pecans
- Bake until chicken reaches an internal temperature of 165 degrees F (~25 minutes).
MyPlate Food Groups
Dairy Servings: --
Protein Servings: 4 oz.
Grains Servings: --
Vegetable Servings: --
Fruit Servings: 1/4 cup
