Appleton Chicken

Written by
1.4 min read

Appleton Chicken

4 4-ounce boneless chicken breasts
Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: International, Poultry


  • 4 4-ounce chicken breasts (boneless)
  • 1/4 cup apple rum (low-sodium vegetable stock)
  • 1/4 cup orange juice
  • 2 shallots chopped (or 3 tablespoons chopped)
  • 3 cloves garlic chopped (or 2 teaspoons chopped)
  • 1/4 teaspoon red crushed pepper
  • 1 tablespoon thyme leaves fresh
  • 1 teaspoon orange zest
  • 1 cooking spray oil
  • 2 cups spinach (baby leaves)
  • 2 Teaspoon corn starch dissolved in 4 teaspoons cold water
  • 1 cup grapes halved
  • 1/2 cup tomatoes (cherry) halved


  • Combine rum, juice, shallots, garlic, pepper, thyme, and orange zest in a blender. Blend for 1 minute.
  • In a medium bowl, pour blended marinade over chicken breasts, making sure breasts are well coated. Let sit for 15 to 20 minutes.
  • Lightly spray a nonstick skillet with cooking spray. Heat to medium-high heat. Add chicken breasts (saving the marinade). Brown breasts on both sides, about 1 minute per side.
  • Add spinach leaves, cover, and cook till leaves are wilted, about 2 minutes. Reduce heat to medium. Pour marinade into skillet, cover, and cook for 5 minutes.
  • Gradually add cornstarch to thicken sauce. Add grapes and tomatoes, and cover. Lower flame and simmer another 2 minutes.


This dish pairs beautifully with just about any whole grain, like brown rice or whole-grain couscous, or with potatoes or whole-wheat pasta. If desired, you can substitute wine or low-sodium vegetable stock for the rum.