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Chicken >> Cherry-glazed Baked Chicken
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Chicken >> Cherry-glazed Baked Chicken


1 (16-ounce) Can Pitted Dark Sweet Cherries 1 Tablespoon Olive Oil ½ Cup Chopped Onion 1 Tablespoon Chopped Garlic ¼ Cup Honey 2 Tablespoons Rice Vinegar 2 Teaspoons Hot Mustard ¾ Teaspoon Ground Ginger ½ Teaspoon Salt ¼ Teaspoon Pepper ¼ Cup Dried Tart Cherries 6 (6 ½ Ounces Each) Skinless, Boneless Chicken Breast Halves Salt And Pepper To Taste 6 Rosemary Sprigs For Garnish
Heat Oven To 350of.
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 ¼ 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 ¼ Cup Cherry Juice, Honey, Vinegar, Mustard, Ginger, ½ Teaspoon Salt And ¼ 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 You can serve with your family and friends.
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