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A low sodium recipe.

Chicken 'n Cherries

1 (12-ounce/336g) can or bottle black cherry soda
3 tablespoons (45mL) Mrs. Dash® Chicken Grilling Blend™
3 tablespoons (45mL) cherry preserves
2 tablespoons (30mL) lemon juice
2 tablespoons (30mL) extra-virgin olive oil
6 boneless, skinless chicken breast halves, about 2 pounds (908g)
1 (17-ounce/476g) can dark sweet Bing cherries, drained
1 tablespoon (15mL) cornstarch

1. Pour 1/2 of the soda in a big zippered bag. Save the rest.
2. Mix in 2 tablespoons (15mL) of the Mrs. Dash® Chicken Grilling Blend™, cherry preserves, lemon juice and olive oil. Set aside 1/4 cup (60mL) of the marinade to use as a baste.
3. Add the chicken to the bag, seal it, and refrigerate a few hours (or overnight for more flavor).
4. Fire up the grill - preferably charcoal - to medium.
5. Remove chicken from bag and sprinkle with remaining 1 Tbsp. (30mL) Mrs. Dash® Chicken Grilling Blend™.
6. Grill the chicken, turning and basting with reserved marinade a few times, until no longer pink in center and juices run clear (about 160°F on an instant read thermomter), 10 to 15 minutes.
7. Pour all remaining marinade, the reserved soda, and the canned cherries into a saucepan. Bring to a boil over high heat.
8. In a cup, dissolve cornstarch in a little water. Stif into sauce and cook 2 minutes. Pour sauce over chicken.

Serves: 6; Serving Size: 10.9 Oz. (310.8g).

Tip: serve with cooked rice.

Nutrititional Information Per Serving: Calories: 326; % of Calories from Fat: 19%; Total Fat: 7 g; Saturated Fat: 1 g; Unsaturated Fat: 6 g; Trans Fat: 0 g; Cholesterol: 88 mg; Sodium: 107 mg; Potassium: 522 mg; Carbohydrates: 30 g; Fiber: 1 g; Protein: 36 g

Recipe and photograph provided courtesy of Mrs. Dash®; Alberto-Culver Company. All rights reserved.