Apple Basil Chicken
(serves 30 as an hors d'oeuvre, 6 as an entrée)



Mix together Apple Basil Jelly, soy sauce, and white wine. Pat chicken breast dry and grill for approximately 7 minutes each side until no longer pink, brushing with jelly mixture frequently.

If serving as an hors d'oeuvre, cut each breast into approximately 10 bite size pieces and skewer on a bamboo skewer. Serve with Apple Basil Sauce (recipe follows).

If serving as an entrée, leave each breast whole, serve with rice and top with Apple Basil Sauce (recipe follows).

Apple Basil Sauce


  • 1 cup The Prairie Gypsies Apple Basil Jelly

  • 1 cup rice wine vinegar

  • 2 T. soy sauce

  • 1 T. ground ginger

  • 2 T. cornstarch, mixed with cup apple juice


Mix together Apple Basil Jelly, vinegar, soy sauce and ginger in a small sauce pan. Heat to bubbly and stir in cornstarch-apple juice mixture, Remove from heat when thick. Serve as a dipping sauce for Skewered Apple Basil Chicken Bites or spoon on top of whole grill Apple Basil Chicken Breasts for an entrée.

Garnish hors d'oeuvre tray or each entrée with an apple cored and sliced into at least 6 rounds, then sautéed in 3 T. butter and 1 T. brown sugar and remaining brushing sauce.

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