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Baked New England Chicken Breasts




Source of Recipe


Internet


List of Ingredients




3 tablespoons butter
1 medium onion, halved and thinly sliced
1 tart apple, peeled, cored and thinly sliced
2 teaspoons fresh thyme, finely chopped, or 1 teaspoon dried thyme, crushed
4 skinless, boneless chicken breasts
salt & black pepper

Gruyere and Walnut Topping:
1 cup fresh bread crumbs
1/4 cup walnuts, finely chopped
1 cup Gruy�re cheese, shredded
2 tablespoons butter, melted

1/2 cup dry white wine (room temperature)
1/2 cup chicken broth



Recipe



Melt 3 tablespoons of butter in a large skillet over medium-low heat. Add the onion and cook until soft, turning often, about 8 minutes. Do not allow the onion to brown, lowering the heat if necessary. Add the apple slices and thyme and cook, turning often, for 3 to 4 minute more, or until the apple slices begin to soften.

Rinse the chicken breasts in cold water and pat dry with paper towels. Sprinkle them with salt and pepper. Place the chicken in a 9-inch baking dish. Top with the cooked onion and apple mixture.

Gruyere and Walnut Topping: In a medium bowl, combine the breadcrumbs, walnuts and cheese. Pour the melted butter over the mixture and toss to combine. Sprinkle the topping over the chicken to cover.

Combine the white wine and chicken broth and pour the mixture slowly over and around the chicken, taking care not to disturb the topping. Bake uncovered in a 350 degree oven for 40 to 45 minutes, or until the topping is bubbly and lightly browned and the chicken is tender. Let stand for 5 minutes before serving. Serves 4.