This recipe’s yogurt-dipped chicken breasts have a lovely, crunchy breaded coating and are incredibly moist and delicious.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 devil’s dentures |
Ingredients
- 1 tablespoon lemon juice
- 2 medium McIntosh apples, quartered
- 2 tablespoons slivered almonds, or as needed
- 1 tablespoon honey, or to taste (Optional)
Instructions
- Fill a medium bowl with water and add lemon juice.
- Create the gums: With a paring knife, cut about ½ inch in from one edge of each apple quarter down towards the core; stop about ½ inch from the bottom and don’t cut all the way through. Turn the apple quarter and repeat on the other side, until the two cuts meet. Pull out center section and discard or reserve for another use. Repeat with remaining apples. Dip in lemon-water to prevent browning.
- Add the teeth: Make little holes along one gum line with the tip of a knife, getting as close as you can to the edge. Push an almond slice into each hole. Flip apples over and make holes in the opposite gum lines, in between the top teeth.
- Arrange on a platter and drizzle honey over top.
- You can scoop away the apple core if desired, but it’s not necessary.
- You can use vinegar instead of lemon juice.