Cherry-Glazed Baked Chicken
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. Line a 9"
x 13" baking pan with foil and spray foil with non-stick
spray; set aside.
- To make the glaze: Drain the pitted dark
sweet 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 saute
the onion and garlic until soft; add the cherry puree, reserved
1/4 cup cherry juice, honey, vinegar, mustard, ginger, 1/2 teaspoon
salt and 1/4 teaspoon pepper; stir until smooth. Add dried cherries;
simmer 5 minutes.
- Arrange chicken breasts in foil-lined
baking pan; season with salt and pepper to taste. Brush chicken
lightly with cherry glaze; reserve remaining glaze. Cover the
pan with foil and bake chicken 20 minutes; brush with additional
glaze and bake uncovered 10 to 15 minutes longer or until chicken
is done.
- To serve, pour 2 tablespoons warm reserved
glaze over each chicken breast and garnish with a rosemary sprig.
Makes 6 servings.
Nutrition Analysis:
calories: 366
protein: 44 gm
carbohydrates: 38 gm
fiber: 1.7 gm
total fat: 5 gm
saturated fat: 1 gm
cholesterol: 107 mg
iron: 2.8 mg
sodium: 353 mg
calories from protein: 47%
calories from carbs: 41%
calories from fat: 12%
Recipe provided courtesy Washington State Fruit Commision.
