Title: Baked Chicken with Apples
Categories: Diabetic
Yield: 1 Servings
| 2 1/2 | lb | Chicken, cut up (up to 3) |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | | Chicken bouillon cube |
| 1/2 | c | Boiling water |
| 1/2 | c | Apple juice |
| 2 | c | Sliced fresh green beans, French style |
| 1 | c | Diced peeled apples |
| 1 | tb | Flour |
| 1 | ts | Ground cinnamon |
| 1 | oz | Bread |
Sprinkle both sides of chicken with salt and pepper. Place chicken on a
rack in a shallow open roasting pan. Bake in hot oven (450 degrees) until
browned, about 20 minutes. Reduce oven temperature to 350 degrees. Remove
chicken and rack; pour off any fat from pan. Return chicken to pan.
Dissolve bouillon in boiling water. Pour over chicken along with apple
juice. Stir in green beans. Cover and bake 25 minutes. Stir in apple. Cover
and bake 10 minutes longer. Meanwhile, in small saucepan mix flour with
cinnamon. Blend with 1 tablespoon of cold water. Stir in hot pan liquid.
Cook and stir until mixture boils and thickens slightly. Serve with chicken
and vegetables. From: Ghislaine Dumont Date: 20 Jul 97 National Cooking
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