Yield: 4 servings
1 tsp garlic powder
2 tsp cinnamon, divided
½ tsp ground cumin
1 Tbsp ground turmeric
¼ tsp chili powder
½ tsp ground coriander
½ tsp sea salt
4-8 Tbsp Flying Olive Chipotle, Harissa or a Single mild-medium Flying Olive Varietal Extra Virgin Olive Oil of Choice, divided
4 Tbsp Flying Olive Gravenstein Apple or Red Apple Balsamic Vinegar
4 boneless, skinless chicken breasts
2 medium Granny Smith Apples, peeled and chopped into small cubes
½ cup golden raisins, rehydrated in 1 cup of boiling water
Add 1 tsp of cinnamon, garlic powder, cumin, turmeric, chili powder, coriander, sea salt, and Flying Olive Balsamic Vinegar of Choice together in a small dish. Stir, add in 2 Tbsp of the Flying Olive EVOO of Choice and continue stirring.
Rinse and pat dry the chicken breasts. Place them, side by side, in a zip lock bag. Add the marinade and flip the closed bag a few times to coat them well. Place in the refrigerator at least an hour or two, overnight to enhance the flavors.
When you are ready to cook the chicken, add the boiling water to the golden raisins. Set aside.
Drain the marinade from the chicken. Add the last 2 Tbsp of Flying Olive EVOOto a nonstick skillet. Sauté the chicken over medium heat, about 5-7 minutes per side, until no longer pink in the center. The thickness of the chicken will determine how long this takes. Remove the chicken from the skillet and place on paper towels to drain.
Drain the golden raisins, but keep the water. Sauté the apples and the raisins in the chicken skillet for 1-2 minutes, scraping up the browned bit from the bottom using a little of the reserved raisin water. Sprinkle with the remaining 1 tsp of cinnamon on the apples and raisins. Add the chicken back to the skillet. Cook and for another 3-5 minutes., stirring the apple pieces as they cook.
Place a chicken breast on each plate. Spoon the apples and raisin sauce onto the chicken. Serve
Submitted by Barb L.