So one conclusion I have come two after 2 days of cooking apple-themed recipes… I really am bad at peeling apples. I have an overdeveloped fear of fine-edged cuts, be it from kitchen knifes, scalpels, straight razors, etc. Give me a nice jagged wound, attack me with a spoon or a saw, but please don’t give me a clean cut. I am getting creeped out just thinking about it to write this. Psychology majors, make of this what you will.
I mention this because, in my need to always cut away from myself, I can’t do that cool apple peeling trick where you guide the knife with your thumb and make a big spiral around the apple and cleanly separate the peel all in one piece. My apples end up with lots of flat plains and I am realizing I am loosing a lot of flesh doing this. No help for it though, that is, unless I invest in an apple peeler. There might just be a Bed Bath and Beyond trip in the very near future. Just sayin’.
Anyway, enough about my personal idiosyncrasies and on to the apples! Tonight’s feature recipe is Cheddar-Crusted Chicken with Smooshy Applesauce.
I have always thought the combination of apples and sharp cheese to be ambrosia. It hits all the right flavor notes, sweet, salty, tangy, creamy, crisp…obviously I could go on. The final execution of this recipe turned out to be a very satisfying, if not just a little disappointing on the cheese front. Also, I was skeptical about how I would like the crushed pretzels in the chicken coating, but they turned out to be a wonderful addition in both texture and flavor. The applesauce made a great side/topping for this chicken. I chunked my apples pretty big, so it wasn’t really saucy, but that in no way detracted from the deliciousness. I asked The Man his rating of this recipe on a scale of 1-5 and he gave it a 3.5. I agree. Not a gourmet meal by any stretch, but definitely good enough to cook again.
Previously: Apple-palooza Part 1