Join “Jayni’s Kitchen” this week for “Something to Cluck About: Recipes for Skinless, Boneless Chicken Breasts.”

Host Jayni Carey will prepare the following recipes.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Baked Chicken Breasts with Apples and Onions

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3 tablespoons butter

1 medium onion, halved and thinly sliced

1 tart apple, peeled, cored and sliced

2 teaspoons fresh thyme, chopped,

or 1 teaspoon dried thyme, crushed

4 skinless, boneless chicken breasts

salt and black pepper

GruyÃre and Walnut Topping:

1 cup fresh bread crumbs

1/4 cup walnuts, finely chopped

1 cup GruyÃre cheese, shredded

2 tablespoons butter, melted

1/2 cup dry white wine (room temperature)

1/2 cup chicken broth

Melt 3 tablespoons of butter in a large skillet over medium-low heat. Add the onion and cook until soft, turning often, about 8 minutes. Do not allow the onion to brown, lowering the heat if necessary. Add the apple slices and thyme and cook, turning often, for 3 to 4 minutes more, or until the apple slices begin to soften.

Rinse the chicken breasts in cold water and pat dry with paper towels. Sprinkle them with salt and pepper. Place the chicken in a 9-inch baking dish. Top with the cooked onion and apple mixture.

GruyÃre and Walnut Topping: In a medium bowl, combine the bread crumbs, walnuts and cheese. Pour the melted butter over the mixture and toss to combine. Sprinkle the topping over the chicken to cover.

Combine the white wine and chicken broth and pour the mixture slowly over and around the chicken, taking care not to disturb the topping. Bake uncovered in a 350-degree oven from 40 to 45 minutes, or until the topping is bubbly and lightly browned and the chicken is tender. Let stand for 5 minutes before serving. Serves 4.

Orange Rosemary Chicken

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2 tablespoons butter

1 tablespoon olive oil

4 skinless, boneless chicken breasts

salt

1 teaspoon fresh rosemary, finely chopped, or 1/2 teaspoon dried rosemary, crushed

1/2 cup chicken broth

3 tablespoons orange marmalade

4 fresh rosemary sprigs

Heat the butter and olive oil over medium heat in a large braising pan or skillet. Rinse the chicken breasts in cold water and pat dry with paper towels. Sprinkle the chicken breasts with salt and place them in the pan to brown, 3 to 4 minutes. Turn the chicken over, sprinkle with the chopped rosemary and cover the pan with a lid. Reduce the heat to low and cook from 8 to 10 minutes more, until the chicken is tender and no pink remains. Remove the chicken to a warm platter and cover with aluminum foil.

Stir the chicken broth into the pan drippings, scraping up the browned bits. Raise the heat to medium-high and simmer until the broth is reduced by half. Add the orange marmalade and stir constantly for about 1 minute, until the sauce is bubbly and slightly thickened. To serve, pour the sauce over the chicken breasts. Garnish with rosemary sprigs. Serves 4.