May 3rd, 2017
In large saucepan over medium-high heat, boil cider until reduced to 1/3 cup, about 20 minutes (will have a syrupy consistency). Remove from heat; whisk in butter and salt.
Preheat oven to 400°F. In bowl, toss apples with 2 tbsp of the glaze and 1/2 tbsp of thyme. Arrange in a single layer on a rimmed baking sheet. Set aside.
In bowl combine cornflake crumbs, salt and parsley. Set aside. Dip chicken strips in sweet chili sauce and then coat with cornflakes. Arrange in a single layer on a greased baking sheet.
Place chicken on the top third and the apples on the bottom third of the oven. Roast for 10 minutes.
Turn chicken, drizzle apples with remaining glaze and switch baking sheets so the apples are now on the top third of oven. Continue to roast for 10 minutes and remove chicken from oven.
Let chicken fingers cool while apples finish caramelizing, about 5 to 10 minutes more.
Sprinkle apples with remaining thyme and additional salt if desired.