Apples & Honey Mustard Chicken
Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.
Recipe shared by Roberta Scher, Contributing Editor, KosherEye.com
For the honey mustard
1/2 cup honey (spray the measuring cu wit non stick spray before measuring the honey. this will help it slide right out!)
1/3 cup dijon mustard
3 Tbsp mayo
For the chicken
1 large yellow onion, halved and thinly sliced
1-2 green apples, peeled, cored and shiny sliced
1 whole chicken cut into ten pieces (or 8-10 pieces of whatever you like)
Salt and pepper for seasoning the chicken
1-2 cups panko breadcrumbs
Preheat oven to 350 f
Mix together all the ingredients for the honey mustard and set aside.
Grease a large pyrex or 9×13 inch pan.
Lay sliced onions and half of the sliced apples on the bottom of the pan.
Place chicken pieces on top.
Sprinkle chicken liberally with salt and pepper.
Use a spoon to coat all the chicken pieces with the honey mustard.
Sprinkle the bread crumbs on top of the honey mustard till the chicken is cully coated.
Lay remaining apple slices in the little nooks and crannies all around the chicken.
Spray the top of the breadcrumbs with pam.
Cover the baking dish tightly with tin foil and bake for 1h 20m.
Remove cover and continue baking until the top is crispy and the chicken is cooked to your liking.
Serve hot and enjoy!
What a fabulous recipe for the Rosh Hashana table! Enjoy!