Cider Brined Chicken Breast with Pear-Apple Compote

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Servings: 4
Prep Time: 20 MINS
Cook Time: 30 MINS

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Cider Brined Chicken Breast with Pear-Apple Compote

RANGER® Free Range Boneless Skinless Chicken Breasts

Step ONE

For the cider brine, mix all ingredients till sugar and salt have dissolved. Soak chicken breasts for at least 30 minutes but no longer than 12 hours.

Step TWO

Roast the chicken on a sheet pan with parchment at 375°F for 18-20 minutes or internal temperature is 165°F.

Step THREE

For the compote, sauté diced onions till tender. Add pears and apples and sauté till sweated. Add apple sauce, cider vinegar, thyme and ginger. Cook down till thickened at medium heat and stir frequently to prevent burning.

Step FOUR

To make the cider reduction, pour bottle of Martinelli’s in medium sauce pan at medium heat and reduce till it coats the back of a spoon.

Step FIVE

Platter the chicken, top with cider reduction and compote.

4	RANGER® Free Range Boneless Skinless Chicken Breasts
Cider Brine
1/3 cup	brown sugar
1/3 cup	kosher salt
2	bay leaves
6	whole cloves
1 tsp.	black peppercorns
4 cup	apple cider
Pear-Apple Compote
	olive oil
1/2	yellow onion, medium diced
1	apple, peeled, cored and medium diced
1	bartlett pear, peeled, cored and medium diced
1 cup	applesauce
1/2 cup	cider vinegar
1 tsp.	fresh thyme, chopped
1 tsp.	dry ginger
	salt and pepper
Apple Cider Reduction
1 bottle	Martinelli‘s Apple Cider

Step 1

For the cider brine, mix all ingredients till sugar and salt have dissolved. Soak chicken breasts for at least 30 minutes but no longer than 12 hours.

Step 2

Roast the chicken on a sheet pan with parchment at 375°F for 18-20 minutes or internal temperature is 165°F.

Step 3

Step 4

To make the cider reduction, pour bottle of Martinelli’s in medium sauce pan at medium heat and reduce till it coats the back of a spoon.

Step 5

Platter the chicken, top with cider reduction and compote.