Seared Chicken & Spicy Apple with Cheddar Biscuits & Spiced Honey Butter

Seared Chicken & Spicy Apple

with Cheddar Biscuits & Spiced Honey Butter

Group Created with Sketch. 40 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving
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To complement chicken seasoned with Southern-style spices like cayenne pepper and smoked paprika, you’ll make tender, golden brown biscuits with melty white cheddar cheese—served with a sweet honey butter for even more richness.
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ingredients
Seared Chicken & Spicy Apple with Cheddar Biscuits & Spiced Honey Butter
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 head White, Multicolored Or Romanesco Cauliflower
  • 4 oz White Cheddar Cheese
  • 1 cup Biscuit Mix
  • 2 Tbsps Butter
  • 1 Tbsp Sugar
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Rice Vinegar
  • 3 tsps Honey
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 Apple
Prepare the ingredients & marinate the apple
1 Prepare the ingredients & marinate the apple

Remove the butter from the refrigerator to soften. Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place in a large bowl. Grate the cheese on the large side of a box grater. Core and medium dice the apple. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the diced apple, sugar, vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and  pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Roast the cauliflower
2 Roast the cauliflower

Meanwhile, to the bowl of cauliflower florets, add 1 tablespoon of olive oil. Season with salt, pepper, and half the spice blend; toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Place on the lower oven rack. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Form & bake the biscuits
3 Form & bake the biscuits

Meanwhile, wipe out the reserved bowl used to season the cauliflower. Oil a separate sheet pan with 1 tablespoon of olive oil. To the reserved bowl, add the biscuit mix, grated  cheese, and 1/2 cup of water. Gently stir until just combined (be careful not to overmix). Scoop out 4 equal-sized dollops of biscuit dough and place  on the sheet pan. Place on the upper oven rack. Bake 14 to 16 minutes, or until browned and cooked through. Remove from the oven and let cool at least 2 minutes.

Cook the chicken
4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

*An instant-read thermometer should register 165°F.

Make the honey butter & serve your dish
5 Make the honey butter & serve your dish

In a bowl, combine the softened butter, honey (kneading the packet before opening), and 1 teaspoon of the remaining spice blend (you will have extra). Season with salt and pepper. Using a fork, mash until thoroughly combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the baked biscuits and roasted cauliflower. Top the chicken with the marinated apple (including any liquid). Top the biscuits with the honey butter. Enjoy!

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Prepare the ingredients & marinate the apple
1 Prepare the ingredients & marinate the apple

Remove the butter from the refrigerator to soften. Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Place in a large bowl. Grate the cheese on the large side of a box grater. Core and medium dice the apple. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the diced apple, sugar, vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and  pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Roast the cauliflower

Meanwhile, to the bowl of cauliflower florets, add 1 tablespoon of olive oil. Season with salt, pepper, and half the spice blend; toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Place on the lower oven rack. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the cauliflower
Form & bake the biscuits
3 Form & bake the biscuits

Meanwhile, wipe out the reserved bowl used to season the cauliflower. Oil a separate sheet pan with 1 tablespoon of olive oil. To the reserved bowl, add the biscuit mix, grated  cheese, and 1/2 cup of water. Gently stir until just combined (be careful not to overmix). Scoop out 4 equal-sized dollops of biscuit dough and place  on the sheet pan. Place on the upper oven rack. Bake 14 to 16 minutes, or until browned and cooked through. Remove from the oven and let cool at least 2 minutes.

4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

*An instant-read thermometer should register 165°F.

Cook the chicken
Make the honey butter & serve your dish
5 Make the honey butter & serve your dish

In a bowl, combine the softened butter, honey (kneading the packet before opening), and 1 teaspoon of the remaining spice blend (you will have extra). Season with salt and pepper. Using a fork, mash until thoroughly combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the baked biscuits and roasted cauliflower. Top the chicken with the marinated apple (including any liquid). Top the biscuits with the honey butter. Enjoy!