Ingredients

The following ingredients have 4 Servings
  • 4 large boneless skinless chicken breasts (butterflied)
  • 2 large gala apples (cored and sliced)
  • 1/2 cup pecans
  • 3 tbsp melted ghee
  • 3 tbsp unpasteurized honey
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp finely chopped fresh thyme
  • 1/2 tsp salt (I use Himalayan salt)
  • 1/2 tsp ground black pepper
  • 1/2 tsp chili pepper flakes
  • pinch ground nutmeg

Instruction

  • The previous night, place your chicken breasts to brine in a solution consisting of 4 cups of water and 2 tablespoons of salt. While this step is not mandatory, it will definitely make your chicken a lot tastier and much juicier, too!
  • When you're ready to eat, preheat the oven to 425°F and line a 18" x 26" baking sheet with parchment paper
  • Pat the chicken breasts dry, butterfly them if you haven't already done that and arrange them on the baking sheet. Place the apple slices and pecans around the chicken.
  • Combine the melted ghee, honey, Dijon mustard, apple cider vinegar, chopped thyme, salt, chili pepper flakes and ground nutmeg in a small bowl and mix with a whisk or fork until well combined.
  • Pour that over the chicken and apples and rub it well with your fingers.
  • Place in the oven and bake for 25 minutes, or until the chicken registers at least 165°F on a meat thermometer. Toss the ingredients around once or twice during cooking.
  • Serve without delay.