John Myers
Poultry: Baked Apple with Chicken
The perfect poultry: baked apple with chicken recipe with a picture and simple step-by-step instructions.
- 3 piece Apple boskop
- 150 g Chicken breast fillet
- 2 piece Spring onions fresh
- 1 teaspoon Clarified butter
- 5 Discs Cave cheese or similar
- Salt and pepper
- 1 tablespoon Pumpkin chutney * or similar
- Cut the chicken into very small cubes and the cleaned spring onions into fine rings.
- Heat the butter lard in a pan and sear the meat and onions in it.
- Cut a cap from the apples and hollow out the apple. Discard the core and cut about two tablespoons of the pulp into small pieces. Eat the rest. The floor should not be severed and the edge should remain about one centimeter.
- Season the slightly cooled meat with salt and pepper, the pumpkin chutney – you can also use a different sweet chutney or jam – and mix two slices of cheese – in small cubes – with the filling.
- Fill the apples and place in a baking dish. Cover and bake at about 180 degrees for 30 minutes. Remove the cover and bake for another 5 – 7 minutes. Take out the baked apples and let cool down a little. The pulp should be pulpy, but the skin of the apples should not be torn.
- As soon as the apples have cooled down a little, cut them in half and cover each half with half a slice of cave cheese.
- Put it back in the oven and let the cheese melt.
- Arrange the finished baked apple halves on a lettuce leaf and garnish with thin rings of the spring onion.
- Note: These quantities refer to a “small” starter. Of course, a whole apple is also conceivable, but it does not have to be divided.
- * Link to supply: Pumpkin chutney “Francesca”
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