Ingredients:

12 Granny Smith apples, peeled and sliced 1/4-inch thick
2 tablespoons lemon juice
24 boneless, skinless chicken breast halves
Salt and ground white pepper
12 tablespoons (180g) butter
1 1/2 cups (375ml) Marsala wine
3/4 cup (169g) apple jelly
2 cups (350g) Ocean Spray® Sweetened Dried Cranberries
Chopped fresh parsley garnish

Directions:

NOTE: This dish should be prepared in 3 batches, using 1/3 of each ingredient per batch.

1. Place apple slices in a large bowl; toss with lemon juice.

2. Season chicken with salt and pepper; set aside.

3. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add apple slices. Cook 3 minutes or until apples begin to soften. Remove from pan; set aside.

4. Melt 2 tablespoons of butter in skillet. Add chicken. Cook until no longer pink inside, about 4 minutes per side. Place in a full hotel pan.

5. Stir wine and jelly into skillet. Bring to a boil, scraping up the browned bits from the pan.

6. Return apples to the skillet. Add sweetened dried cranberries. Cook 1 to 2 minutes or until slightly thickened. Spoon over chicken. Garnish with parsley.

YIELDS: 24 servings