Cider Brined Chicken Breast with Pear-Apple Compote
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Cider Brined Chicken Breast with Pear-Apple Compote

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

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Cider Brined Chicken Breast with Pear-Apple Compote

Directions

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° for 18-20 minutes or internal temperature is 165°.
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.

Ingredients

RANGER® Free Range Boneless Skinless Chicken Breasts
Cider Brine 
1/3 cup brown sugar
1/3 cup kosher salt
bay leaves
whole cloves
1 tsp black peppercorns
4 cup apple cider
Pear-Apple Compote 
  olive oil
1/2  yellow onion, medium diced
apple, peeled, cored and medium diced
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

Directions

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° for 18-20 minutes or internal temperature is 165°.
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.