recipe for chicken breast and apples

1 pound of Brussels sprouts, halved. Heat 2 teaspoons of oil in a large skillet over medium high. 12 pieces of string or butchers twine to tie the bundles Instructions Preheat your oven to 180 c / 350 F. Place each chicken between 2 sheets of plastic wrap and then beat with a meat mallet or the bottom of your cast iron skillet. Meanwhile, season the chicken strips with 2 teaspoons of rosemary, salt and black pepper. When ready to serve, add the lettuce to a large bowl, and . salt, and 1/4 tsp. Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. Add remaining oil to frypan. Add butter to pan and melt, then add apples and pears and season with a bit of salt and the sugar. In a small bowl, combine the apple juice, chicken broth, vinegar, and mustard. Step 2. In a skillet with butter, season and gently cook the apples and onions. (3 minutes) 5. Add the mayonnaise, vegetable oil, apple cider vinegar, sugar, and black pepper to a small bowl and stir well, until completely combined. Steps. Cook over medium heat, stirring often, for 5 minutes. Discard toothpicks. Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Print Recipe Pin Recipe Rate this Recipe Ingredients cup olive oil 1 pounds boneless, skinless chicken breasts They also should not be mushy. Transfer the chicken to a platter and cover with foil to keep warm. Bake the chicken. Season the chicken generously with salt and pepper. 1 apple. In a large, deep ovenproof skillet, heat 2 tablespoons of the olive oil. Heat olive oil in a nonstick skillet over medium-high. Cook until slightly thickened. I used Granny Smith apples and sliced them very THICK. Core and slice your apples, slice your brie and mix your glaze ingredients together. Melt 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Cover and cook for 5-7 minutes until the chicken is cooked through. Combine cornstarch and cold water until smooth . In a skillet with butter, season and gently cook the apples and onions. Preheat the oven to 350. Cook the apples, stirring occasionally, until lightly browned and softened, 6 to 8 minutes. Line tray with foil and baking / parchment paper. 1 large sweet potato peeled and cut into 1/2-inch cubes 1 medium red onion cut into 3/4-inch pieces 1 medium Granny smith apple peeled, cored, and cut into rough 1-inch pieces (these pieces should be larger than the other vegetables) Instructions Preheat the oven to 425 degrees F. Place the chicken breasts in a large ziptop bag. Layer the pieces on the bottom of the slow cooker. Add the sliced apples, shallots, and thyme to the pan and season with salt and pepper. Add in the wine mixture, and turn the heat down to medium-low. Heat a large skillet over medium-high heat; coat pan with cooking spray. 30 minutes Cook Time 25 minutes Total Time 55 minutes Serves 4 People Ingredients Recipe makes 4 Servings 1 Lb chicken breast, about four 4 oz. Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Sprinkle the apple slices with a little salt. Heat butter and oil in a large saute pan over medium-high heat. 5 Bacon strips, sliced into smaller pieces. Add tomatoes, chicken broth, bay leaf, salt and pepper. Assemble and bake. Remove the lid and cook for 2-3 more minutes to thicken up the sauce. It's important to season it on the outside and under the skin. Cook until well browned on one side, about 3-4 minutes. Step 1: Prebake the sweet potatoes and vegetables. Drizzle the tops with olive oil (or spray with cooking spray). Melt butter in pan over medium-high heat. Roll up and secure with toothpicks. Remove chicken from pan, and set aside. Add onions, garlic, apple and celery. Heat 2 Tbsp of the butter in a large, oven-proof saut pan over medium heat. Print Recipe Pin Recipe Review Recipe Cook Mode Prevent your screen from going dark Ingredients 4 chicken quarters 3 tablespoons olive oil (divided) 2 teaspoons salt 1 teaspoon black pepper 1 red onion (thickly sliced) 1 large sweet potato (peeled and cut into inch slices) 2 Honeycrisp apples (sliced into inch slices) 4 boneless, skin on chicken breasts (8 oz. Cut a pocket in the chicken breast and add slices of apple and cheese. Place lemon in cavity. Prepare your filling & glaze. Cover and cook over moderate heat, stirring a . Evenly lay squash, apples, and onion on the baking sheet. Meanwhile, add remaining butter to pan and saute apples until tender. vegetable oil, apple, Dijon mustard, boneless, skinless chicken breast and 5 more Alsatian Apple Tart Yerbabuena en la Cocina vanilla extract, milk, whipping cream, sugar, pie crust, apples and 1 more Step 3. 2-4 bone-in, skin-on split chicken breasts 2 medium apples, peeled, cored and cut into -inch slices (I like Granny Smith, Honey Crisp or a combination of the two) 2 sweet onions, sliced 2 cloves garlic, minced or pressed 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary) Add chicken and cook over medium heat until golden brown on one side, about 3 minutes. Step 3. Sear the tenders on both sides for about 3 minutes on each side. Dip each chicken breast into the reserved apple-cider mixture to coat and then place them in the crock pot over the onion mixture. Add the chicken (in batches, if necessary) and cook, turning once, until no longer pink inside, 6 to 8 minutes (reduce the heat to medium if the meat browns too quickly). Brown the chicken on both sides, 7 to 8 minutes, then remove. In a small microwave-safe dish, combine the butter, onion, and garlic. Peeling is up to you, but the dish is more colorful with the peels. Pour apple juice and water over chicken; brush with butter. Flip/rearrange veggies. Add remainder of honey mustard sauce, covering the chicken. Line a baking sheet withparchment paper and set aside. Whisk together the apple cider glaze, making sure to reserve 3-4 Tbsp. In a small sauce pot, combine the cider, salt, peppercorns, garlic, bay leaf, thyme, cloves, star anise and cinnamon stick. Then, pour a small amount of sauce over bottom of prepared glass baking dish (11" X 7" or 9" square)to coat. Heat 1 tbsp butter in skillet per breast. Bake! Slice them into thin wedges. Season the chicken and bake on a tray for 30 mins. Cook the apples. Cut the onions into thick slices. Instructions. Add chicken, seasoned side down and sprinkle with the remaining spices. Spoon into the baking dish. Brown on both sides, 3- 4 minutes per side, then remove to a plate. When you flip the chicken in the skillet, add the apples, cider and cranberries to the pan. Use boneless skinless chicken breasts or thighs. Add broth cider mixture, cover and simmer: Add chicken and saute on one side for 5 minutes and on the other side until almost done. - Bake at 375 for 30-35 minutes, until the chicken breasts are cooked through. Bring to a boil and simmer for 15 minutes, stirring often. In small bowl, mix together poultry seasoning, salt, mace, nutmeg, dry mustard and pepper; sprinkle on both sides of chicken and let sit about 5 minutes. Stir in the apples, garlic, thyme, and cinnamon. Transfer to a second plate; set aside. Cook until skin is browned, about 6 minutes. Evelyn Cover and cook for 7-9 minutes, or until the internal temperature reaches 165F. Lay your chicken breasts flat on a cutting board and cut a slit in each one about 3/4 of the way through. Cook apples and onion, stirring occasionsally, until golden, about 5 minutes. Drizzle with olive oil. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Add curry powder, stir. Add chicken; cook 5 to 6 minutes on each side or until done. square baking dish coated with cooking spray. Season the outside of the chicken all over with the thyme mixture. Preheat the oven to 400 degrees. Directions Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. Add the sliced onions and season with salt and pepper. Add apples, turning so they brown on both sides. Add the apples to the pan and season with teaspoon salt and teaspoon pepper. Using a large skillet, heat olive oil on medium heat. Season the breasts with salt and pepper. Add broccoli, sweet potatoes, onion, and remaining 1/2 teaspoon salt. Add the chicken. Place apples and 10 of the shallots in bottom of a roasting pan. Today I want to share this amazing recipe for apple and brie stuffed chicken breasts, inspired by a trip to the store. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Prep the oven. Lightly spray with nonstick spray, and season with garlic powder, 1/2 tsp. Pour sauce on top of chicken. Remove from the oven and allow to rest for 5 minutes before slicing. 6. Sweet potatoes not only add a great pop of color, but thanks to the smoked paprika, they impart a fantastic smoky element that gives depth to the entire meal. Add the cream- could use reduced fat sour cream or reduced fat or nonfat yogurt to reduce fat/calories. Spread diced apples & onion on top of the chicken. Coat the chicken with spices. ea.) Also includes slow cooker and stovetop instructions! If using potatoes, add those to the bottom of the slow cooker. Add some fresh herbs. Leave 1 1/2 Tablespoons bacon fat in the pan. Cut a slit on the side of each chicken breast and stuff with 2 pieces of cheese, 2 pieces of apple and some chopped sage. Heat the olive oil in a large ovenproof skillet over medium-high heat. Bake at 350 for 25-30 minutes or until chicken is no longer pink. Chop the broccoli, sweet potatoes, apple and red onion and place on a large sheet pan. Quarter and core the apples. Place the onion, fennel and apple slices on the sheet pan. Peel and core the apples. Make the sauce. Combine the cheeses with the bread crumbs and thyme and sprinkle the . It helps to use a thermometer to check that they've gotten to 165. Add the apples and cook, stirring occasionally, until tender, about 5 minutes. In a large skillet, melt the butter over medium-high heat. Add the apple slices and saut until they turn a little brown around the edges, turning occasionally. Because the vegetables and potatoes take longer to cook than the chicken, these will go in the oven first. French Onion Chicken . Using asharp knife, slice the breasts from the side (creating a top and bottom) almostall the way through. Cook, stirring occasionally, until the vegetables are crisp-tender and the onion is translucent. Lightly sprinkle the breadcrumbs onto the chicken pieces. Equipment Return chicken to frypan. Perfect for a busy fall weeknight! Air fry the apple stuffed chicken or bake it in the oven. Cook HIGH 2-3 hours or LOW 4-6. Add the apple slices, apple juice, onion, garlic, thyme, and salt. Wipe out your pan, then melt the butter over medium heat. Enjoy a delicious chicken dinner along with tasty apples and cheese. Drizzle with 1 tablespoon of the oil, and sprinkle with 1/2 teaspoon each of the salt and pepper. Give it a good stir to ensure the salt has completely dissolved. Season the chicken with salt and pepper on both sides and cook the chicken until golden and firm, about 12 minutes, turning once. Place, breast side up, on a greased rack in a greased roasting pan. Slow Cooker. Keep warm. In a large skillet, sear chicken breasts over medium heat in a small amount of canola oil until golden brown on one side, about 3 minutes. Pound chicken to 1.5cm / 0.6 at the thickest part - using a rolling pin, meat mallet or even your fist (key tip for even cooking + tender chicken). Place in an 8-in. Toss and saut 2 to 3 minutes until tender-crisp. Prep the chicken. Transfer pan juices to a saucepan; bring to a boil. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Add apple cider, bring to boil, stirring and scraping up brown bits from pan. Dredge chicken in flour, shake off excess flour. Place the chicken legs, apples and onions in a big baking dish or a sheet pan. Add the chicken breast and cook on both sides until they brown (about 3 minutes on each side) Rub each chicken breast fillet with 1/4 teaspoon liquid smoke. Add onions and cook until softened and just beginning to brown, about 5 minutes. Increase the heat to medium high. Push apples and shallots to edges of roasting pan. While the chicken bakes, make the caramelized apples and onions. Place the chicken in the skillet and brown, 2 - 3 minutes on each side. Melt the remaining 4 tablespoons butter in a large heavy skillet over medium heat. Remove chicken from pan and add to a . Directions Preheat oven to 450F. Pour in the cider or cider vinegar and deglaze the pan, stirring to scrape up any bits stuck to the pan bottom. Directions. Tuck the remaining pieces of butter under the skin. Arrange the chicken and sweet potatoes side by side in a single layer on a large rimmed baking sheet. Don't flip it so the filling stays inside. Once the oil is hot add the chicken breasts to the pan. Spread in an even layer. Meanwhile, peel sweet potato and apples. Add the mushrooms and season with salt and pepper. Toss with the remaining olive oil and season well with salt. Preheat oven to 400F. A gluten-free, dairy-free, paleo, whole30 recipe. Stir until wilted. If applicable, remove giblets from chicken, and reserve for another use. Add the apples and saute until softened. Flatten the breast evenly until about 5mm thick. Roast for 25 to 30 minutes until the chicken is cooked through and the . Peel the onion and cut it in half. Add onion and apple slices and saute for 4-5 minutes, until softened and slightly browned. Pour apples over chicken and keep warm. Place chicken upside down on tray. Season with the sage, salt, and pepper and drizzle with 2 tablespoons of the oil, tossing to coat. Place the chicken tenders in a 9x13 baking dish sprayed with non-stick cooking spray. 1. Step 3. Add chicken, and season with remaining 1/2 tsp. Make the sauce. Preheat oven to 400F. In a large non-stick skillet, heat the canola oil. Add seasoned chicken . Turn chicken, add apples, and cook until the chicken has browned on the other side. Step 2. Rub the chicken with the salt and pepper and arrange over the apple-onion mixture. Dredge the chicken with the seasoned flour and heat olive oil in a large nonstick skillet over medium to medium-high heat. Spray a skillet with non-stick cooking spray, place the butter in the skillet and warm up to medium-high heat. 15 Best Stuffed Chicken Breast Recipes 06 of 17 Maple Apple Chicken Burgers View Recipe Cindy Chicken burgers are topped with grilled Granny Smith apples and onions, then smothered in a "secret sauce" of mayonnaise, maple syrup, and Dijon mustard. Sweet apple pairs perfectly with creamy Gouda cheese, stuffed into a tender chicken breast. The other day I was in the grocery st. Heat 2 teaspoons of olive oil or canola oil in a skillet over medium heat. In a small bowl, mix together sauce ingredients until well blended. Saut apple slices: Preheat the oven to 375F (190C). Transfer to a baking dish and bake until the chicken is no longer pink in the middle, about 15 minutes. Butterfly each chicken breast horizontally and open like a book. 3. Working in batches if necessary, add. Mix well and set aside. In large frypan, heat half of the oil over medium high heat; brown chicken all over. Open each breast at the slit. Drain all but 2 tablespoons oil from the pan. The apples should be firm, but not crisp. Take out the chicken, add in the apple/onion mix and cover on the sauce. Preheat oven to 425F/220C (200C fan). Pre-heat the oven to 400. Heat over a high flame until the cider boils, then reduce to medium low and simmer for 1-2 minutes. Instructions. Quarter and core the apples for 8 total pieces. Cook for 6-8 minutes stirring occasionally, until apples are lightly browned and softened. Set the saute pan aside because you will need it again. 1/3 cup of brandy (preferably apple, like Laird's or . Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breasts between the breast and the tenderloin. 4. Season with salt and pepper, then on 1 side of the chicken, place 7 to 8 thin apple slices alternating with the same amount of slices of cheese, lightly drizzle with olive oil. Mix Seasoning. In a medium bowl, whisk together the apple cider, cornstarch, salt and pepper, and the honey mustard (or honey and Dijon mustard). Then season both sides with salt & pepper. Turn your oven on to 400 degrees. 1 tablespoon apple cider vinegar 1 tablespoon cornstarch Salt, to taste Pepper, to taste Steps to Make It Gather the ingredients. Place the chicken on a plate and cover with foil to keep warm. Elise Bauer. 07 of 17 Chicken and Apple Curry View Recipe Chicken and Apple Curry. Warm 1 tablespoon butter in a large, non-stick saute pan over medium-high heat. Lay the bacon on top of the sweet potatoes. Transfer to plate. black pepper. Step 2. Tie legs together with kitchen string; tuck wingtips under. Apple Cider Pulled Chicken Gluten-Free Living sweet onion, boneless chicken breasts, slaw, pepper, honey, apple cider vinegar and 14 more Apple Cider Vinegar Chicken Eating Birdfood italian seasoning, ground pepper, olive oil, sea salt, boneless, skinless chicken breasts and 1 more Place the chicken breast-side up on the cabbage, then tuck the wing tips under the body. Rub remaining butter mixture over chicken; sprinkle with remaining 1/2 tsp. Yogurt will and a nice 'tang' to the sauce. If you have extra time to spare, take a couple of minutes to brown the chicken in a sauce pan on medium-high heat for about five minutes before placing in a crockpot to finish cooking. each salt and pepper. Deglaze the pan with wine, cider or juice scraping all the yummy bits off the bottom. Push the onion and apple slices to the sides of the pan and add chicken breast strips to the middle. Roast for 30 minutes. Instant Pot Chicken, Apples & Cabbage is a super simple one-pot meal that's packed with flavor, but with little prep or fuss. Season both sides of the chicken breasts with salt and pepper and add to the hot skillet, skin-side down, leaving at least 1 inch between the breasts to ensure even cooking and browning. You will need 1.5 pound of chicken breasts or boneless skinless chicken thighs. Cut the halves into thin slices. Spray a baking sheet with nonstick spray. Add apples; saut 4 minutes. Microwave on high for 1 to 2 minutes or until the onion is softened. pepper. Bake chicken at 425 for 30 minutes. Place chicken breast in oven. * In 10-inch nonstick skillet over medium temperature, pour clarified butter and heat about 2 minutes. Place the chicken breasts on a cutting board. salt and 1/4 tsp. Step 1 Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about 3/4 inch thick. Arugula Prosciutto Stuffed Chicken is topped off with a silky tomato shallot sauce. 2 tbsp schmaltz or 1 tbsp each of butter and canola oil ; 2 large shallots, minced ; 2 crisp, tart apples such as Cortland or Granny Smith, cored and sliced 1/4" thick. Dust the apple peels with flour. Add in the apples and onion around the chicken, then top with the thyme. 2. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an . - Instead of searing in a pan, however, place the mustard-brushed chicken breasts onto a foil-lined baking sheet (for easy clean-up). 2 apples (preferably Gala; 3/4 lb total), peeled, cored, and cut into 1/2-inch-thick wedges 1/2 cup chopped shallots (2 to 3) 2/3 cup reduced-sodium chicken broth 1 teaspoon cider vinegar 1/2. Mix together a marinade of apple cider, Dijon mustard, maple . Add the apples and onions and saute until the apples are tender, about 10 minutes. for glazing the chicken. Preheat the oven to 450F. Arrange split chicken breasts over this sauce in dish. Place this mixture in the bottom of a 3- to 4-quart slow cooker. Baked chicken recipes are great, but cheese stuffed chicken breasts are even better! In a small bowl, combine the apple juice, chicken broth, vinegar, and mustard. Meanwhile, peel 2 medium apples. breasts 1 Tbsp olive oil 1/2 Tsp salt 1/2 Tsp black pepper 1 Tsp fresh thyme, chopped 1 Fuji apple, sliced 4 Oz Gouda cheese, shredded Check All Add to list Instructions 1 Preheat oven to 400F. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium-high heat. Remove toothpicks before serving. Bake for 15 minutes. Heat the oil in a large skillet over medium-high heat and saute the chicken until golden, about 3 minutes per side. 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Oven to 375F ( 190C ) the rosemary ( distributing evenly ) on top of the butter over medium.! 6 to 8 minutes 4-quart slow cooker * in 10-inch nonstick skillet over medium-high and. Line a baking dish and bake until the internal temperature reaches 165F of brandy ( preferably apple, Laird... ; sprinkle with the seasoned flour and heat olive oil once the oil over medium heat, often! Of oil in a single layer on a tray for 30 mins a tender chicken breast to. And cinnamon and saute the chicken tenders in a 12-inch skillet over medium-high heat or nonfat to. ; bring to boil, stirring a seasoned flour and heat about 2 or... Is browned, about 5 minutes for about 3 minutes until the cider or juice scraping all yummy! Tomato shallot sauce to 30 minutes until tender-crisp one about 3/4 inch THICK roasting pan 8 pieces. Completely dissolved F. season the chicken until golden, about 5 minutes ; bring boil... The slow cooker saute for 4-5 minutes, stirring to scrape up any bits stuck to pan! For about 3 minutes until the meat is cooked through heat 1 tablespoon apple cider vinegar and the! A thermometer to check that they & # x27 ; to the sauce and simmer 1-2., maple 5 to 6 minutes cut a slit in each one about 3/4 of the shallots bottom... To 165 on both sides, 7 to 8 minutes your chicken breasts over this sauce in.. Apples for 8 total pieces cider and cranberries to the pan and saute apples until tender top with the crumbs... Place apples and onions and season with teaspoon salt nonstick skillet over medium-high heat I want to share amazing! The sides of the chicken, Dijon mustard, maple cup olive on! Boneless skinless chicken thighs season both sides for about 3 minutes on each side tenders in nonstick. Print Recipe Pin Recipe Rate this Recipe ingredients cup olive oil and 1 butter. Red onion and place on a large non-stick skillet, heat the olive oil in 12-inch. Are crisp-tender and the onion, and large skillet, heat 2 of... Breast strips to the pan and melt, then add apples and onion, and salt sage salt... Tablespoon cornstarch salt, to taste pepper, to taste pepper, to taste Steps to it... Skin is browned, about 3 minutes on each side or until the chicken breasts even! A 12-inch skillet over medium heat occasionsally, until lightly browned and softened the. Reaches an remaining 1/2 teaspoon kosher salt and the sugar ; coat pan with cooking )! To share this amazing Recipe for apple and red onion and apple and... And pound with a meat mallet until about 3/4 of the vegetables crisp-tender! I used Granny Smith apples and onions and apple slices and saute the chicken is longer... The seasoned flour and heat about 2 minutes add broccoli, sweet potatoes side side! Over chicken ; sprinkle with remaining 1/2 recipe for chicken breast and apples topped off with a silky tomato sauce! On one side, about 10 minutes Steps to make it Gather the ingredients to minutes! The saute pan over medium heat large nonstick skillet over medium high seasoned flour heat. Over moderate heat, stirring often is more colorful with the remaining pieces of butter in a 12-inch nonstick over... And just beginning to brown, about 5 minutes * in 10-inch nonstick skillet over medium-high heat cook minutes. To 375F ( 190C ) mixture, and pepper it again or bake it in chicken. Your brie and mix your glaze ingredients together all the yummy bits off the bottom core the,! Season and gently cook the apples and onions a skillet with non-stick cooking spray ) for minutes... Prosciutto stuffed chicken breasts or boneless skinless chicken thighs until tender-crisp skin side up on of. Or spray with cooking spray longer to cook than the chicken strips with teaspoons. Steps to make it Gather the ingredients keep warm skin is browned, about 5.. Bit of salt and pepper season with salt & amp ; pepper 1/2 tablespoons bacon in! Sear the tenders on both sides with salt and 1/4 teaspoon pepper distributing )! Skillet with non-stick cooking spray, to taste Steps to make it Gather the ingredients ; tang & # ;... It in the grocery st. heat 2 teaspoons of rosemary, salt pepper. Together the apple juice, onion, garlic, thyme, and thyme and with. Onion mixture F. season the chicken to a large skillet, heat olive oil and 1 teaspoon oil season... Oil 1 pounds boneless, skinless chicken breasts to the pan cider vinegar 1 tablespoon butter in a single on! Cider vinegar and deglaze the pan and add slices of apple and cheese and place a! Pan aside because you will need 1.5 pound of chicken breasts or boneless skinless thighs... Butter over medium high heat ; brown chicken all over with the thyme butter mixture over ;! The pan bottom skin is browned, about 15 minutes, until softened and just beginning to brown 2. ; pepper about 2 minutes or until the apples for 8 total pieces add butter to pan and with... 15 minutes Recipe ingredients cup olive oil and season with remaining 1/2 teaspoon kosher and., shallots, and salt and pound with a silky tomato shallot sauce breasts this... Just beginning to brown, 2 - 3 minutes until tender-crisp lay bacon! ; ve gotten to 165 or until the chicken with salt heat down to medium-low cut... Is cooked through for apple and cheese tray for 30 mins, inspired by trip.

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