CHERRY CHICKEN
Steps:
- Pat the chicken thighs (or breasts) dry with a paper towel and season with kosher salt. Let it sit out while you prep the rest of the ingredients.
- Whisk together the balsamic, honey, olive oil, shallots, salt and pepper. Place the chicken in a re-sealable plastic bag and pour in the marinade. Seal the bag and make sure all the chicken is coated. Let sit at least 30 min and up to overnight in the fridge. Take out of the fridge 30 minutes before placing in hot oven.
- Meanwhile, pit the cherries and set aside.
- To cook chicken: about 30 min before, take it out of the fridge so chicken can come to room temperature. Preheat oven to 400 degrees F. Place chicken thighs (or breasts) skin side up in a shallow roasting dish or cast iron skillet. Nestle the rosemary springs in between the chicken pieces of top with the pitted cherries, moving them around so they fall in between the chicken pieces leaving as much as the skin exposes as possible. The pour the marinade over the chicken. The marinade should generously cover the bottom of the pan.
- Slide the pan into the oven and rotate every 10-12 minutes.
- Cooking times; for breasts: cook 20 minutes; for thighs: cook 45minutes. If using both remove the breasts while the dark meat continues cooking.
- When the dark meat is tender at the bone and cooked through, return breasts to the pan and increase oven to 450 F. Let the sauce reduce and the chicken skin get dark and crispy, about 12 minutes. Move the cherries around again in needed to expose more chicken skin. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
- Serve warm, with crunchy sea salt and freshly grinded black pepper.
CHERRY-GLAZED CHICKEN
Another TERRIFIC chicken recipe from Rodale's "Terrific Chicken: 100 Great Meals in Minutes". I haven't tried this one yet but because it's different from the couple of Cherry-Glazed Chicken recipes already posted here, I've decided to share it before making it. It's on my to-be-made-soon list. In the notes included with the recipe, is a recommendation to buy tart or sour pie cherries in a can because regular cherries will be too sweet. An alternative suggestion is to use 2 cups of frozen, unsweetened pitted tart cherries and 1/2 a cup of cherry juice in place of the can of cherries.
Provided by bluemoon downunder
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF.
- Rinse the chicken with cold running water and pat dry with paper towels.
- Pour the milk into a shallow dish.
- Mix the flour, thyme, salt and pepper together on a sheet of waxed paper or a shallow tray.
- Dip each piece of chicken into the milk, then coat with the seasoned flour, shaking off the excess.
- Heat the oil in a large non-stick pan over a medium-high heat and cook the chicken pieces for 5 minutes on each side or until golden-brown.
- As they brown, transfer the chicken pieces to a 13x9-inch baking dish.
- When all the chicken has been transferred to the baking dish, cover it with foil and bake for 30 minutes.
- THE CHERRY SAUCE: Combine the reserved cherry juice and both sugars in a small saucepan and bring to the boil over a medium heat. Stir in the mustard and cook for a further 5 minutes, or until the sauce thickens slightly. Stir in the cherries. (The sauce will continue to thicken once it bakes.).
- After the chicken has baked for 30 minutes, uncover it, and spoon the hot cherry sauce over it.
- Bake, uncovered for a further 15 minutes, or until the chicken is tender and the juices run clear.
- Serve over rice or noodles with steamed green vegetables.
Nutrition Facts : Calories 310.8, Fat 12.2, SaturatedFat 3, Cholesterol 49.2, Sodium 68, Carbohydrate 33.1, Fiber 1.2, Sugar 23, Protein 17.5
CHERRY-BALSAMIC GLAZED CHICKEN BREASTS
Make and share this Cherry-balsamic Glazed Chicken Breasts recipe from Food.com.
Provided by Kim127
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill.
- In a medium saucepan, heat the olive oil over medium heat until hot.
- Add the shallots and saute until softened- about 3-4 minutes.
- Add the cherry preserves, balsamic vinegar, Italian seasonings, and the pepper.
- Reduce heat to medium low and cook until the mixture is reduced by one-fourth.
- About 6-8 minutes.
- Reserve 6 tbsp of glaze in small bowl.
- Lightly season chicken breasts with salt.
- Place chicken on grill.
- Cook, covered for 4 minutes per side.
- Brush one side with glaze.
- Let set for 1 minutes then flip and brush other side with glaze.
- Repeat until chicken is cooked through.
Nutrition Facts : Calories 393.6, Fat 15.7, SaturatedFat 4.2, Cholesterol 92.8, Sodium 301, Carbohydrate 30.2, Fiber 0.5, Sugar 21, Protein 30.6
CHERRY PECAN STUFFED CHICKEN BREASTS
Stuffing a chicken breast is easy to do and elevates basic chicken. This version is stuffed with a creamy herb goat cheese and sweet, tart dried cherries. It's encrusted with a pecan crust. The chicken turns out perfectly moist and tastes amazing with the creamy cherry pecan filling. This is easy enough to prepare for a family...
Provided by Gretchen ***
Categories Chicken
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees. Using a small sharp knife, cut a slit in each chicken breast to create a pocket about 4 inches long.
- 2. In a small bowl, combine the stuffing ingredients.
- 3. Stuff each breast with one quarter of the mixture.
- 4. Season with salt and pepper.
- 5. On a plate, combine the bread crumbs and pecan chips.
- 6. Dip each piece of chicken into the egg.
- 7. Then dredge in the bread crumb mixture.
- 8. Heat a little oil in a large nonstick oven-proof skillet over medium heat. Cook chicken on each side for 3-4 minutes.
- 9. Transfer to the oven and bake for 16 to 20 minutes, or until chicken is cooked through.
GRILLED CHERRY-GLAZED CHICKEN WINGS
When I take these grilled wings to events, there are never any leftovers! Friends and family love them. -Ashley Gable, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a small saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir 1 minute. Stir in ketchup, vinegar, preserves, hot sauce, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until heated through. Brush wings with remaining oil; sprinkle with remaining salt and pepper., Grill, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally and brushing with glaze during the last 5 minutes of grilling. Serve with remaining glaze.
Nutrition Facts : Calories 214 calories, Fat 12g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 867mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0g fiber), Protein 12g protein.
PECAN-CRUSTED CHICKEN
With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.
Nutrition Facts : Calories 464 calories, Fat 33g fat (7g saturated fat), Cholesterol 146mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
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