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Roasted Chicken Breasts with Rosemary Apples


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Roasted Chicken Breasts with Rosemary Apples


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Roasted Chicken Breasts with Rosemary Apples


  • Prep Time : 10 min
  • Cook Time : 25 min
  • Ready Time : 35 min


4 s


  • 4 chicken breast halves, boneless and skinless
  • 1 clove garlic, halved
  • 1 TBLS extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp Black pepper
  • 2 TBLS olive oil
  • 4 large Granny Smith apples, coarsely chopped (about 5 cups)
  • 1/4 cup white wine
  • 2 sprigs rosemary



1 Preheat oven to 400 F. Rub each chicken breast with piece of garlic.
2 Drizzle chicken with olive oil; season with salt and pepper.
3 Transfer to baking sheet, place in oven and roast until juices run clear, about 20 – 25 minutes
4 While chicken is cooking, prepare apples by warming olive oil in medium saucepan over medium-high heat.
5 Add apples, wine and rosemary and cook, stirring, until apples are golden brown and soft, about 15 minutes.
6 If pan becomes dry before apples are soft, add a tablespoon of water and keep cooking.) Remove rosemary sprigs.
7 Arrange chicken on large platter or on individual plates and spoon apples on top. Serve hot.

Source: National Chicken Council

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2 Responses to Roasted Chicken Breasts with Rosemary Apples

  1. avatar says: FAL

    I see that the recipe calls for white wine. This always confuses me in recipes. I know nothing about wine except that they come in white, red and rose. HOWEVER, which white or which red or which rose to use? I know that one is supposed to use a wine that one would consider drinking by the glass, but that doesnt help me in the least. How about a hint? I am not asking about brands, but simply about type of wine. Thank you.

  2. avatar says: Tamar

    Since this dish is a sweeter dish you can use a sweeter white wine, like a Chenin Blanc, it is affordable, easy to find kosher and would probably work well here. I think a Moscat dessert wine would be too sweet for this, but I use that sometimes in desserts like poached pears. Don’t worry about it too much though, most wines should work well for this dish.

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