These cherry-glazed chicken breasts makean elegant entr e for a special dinner…or they can turna weeknight dinner into a special occasion.
Recipe: Cherry-Glazed BakedChicken
1 (16-ounce) can pitted dark sweet cherries 1 tablespoon olive oil 1/2 cup chopped onion 1 tablespoon chopped garlic 1/4 cup honey 2 tablespoons rice vinegar 2 teaspoons hot mustard 3/4 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup dried tart cherries 6 (6 1/2 ounces each) skinless, boneless chicken breast halves Salt and pepper to taste 6 rosemary sprigs for garnish
Heat oven to 350°F (175°C). Linea 9 x 13-inch baking pan with foil and spray foil with non-stickspray; set aside.
To make the glaze: Drain the pitted darksweet cherries; reserve 1/4 cup of cherry juice. In a blender,puree the drained cherries until smooth.
In a skillet, heat the olive oil and sautethe onion and garlic until soft; add the cherry puree, reserved1/4 cup cherry juice, honey, vinegar, mustard, ginger, 1/2 teaspoonsalt and 1/4 teaspoon pepper; stir until smooth. Add dried cherries;simmer 5 minutes.
Arrange chicken breasts in foil-linedbaking pan; season with salt and pepper to taste. Brush chickenlightly with cherry glaze; reserve remaining glaze. Cover thepan with foil and bake chicken 20 minutes; brush with additionalglaze and bake uncovered 10 to 15 minutes longer or until chickenis done.
To serve, pour 2 tablespoons warm reservedglaze over each chicken breast and garnish with a rosemary sprig.
Makes 6 servings.
Recipe provided courtesy Washington StateFruit Commision.
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