Wednesday, January 9, 2008

Cherry Chicken

This is another Dinners Done Right recipe and one of Andy's favorites. One of these days Sophie and I will go there again to make some meals. It really is a lot of fun and very convenient.

I double this recipe using a whole can of cherries, dividing six chicken breasts between two freezer bags.

1/2 C. canned cherries (in juice or light syrup)
1/2 C. apple juice
2 T. Balsamic vinegar
2 T. brown sugar
1 - 2 garlic cloves, crushed
3 chicken breasts

Combine all ingredients and freeze in a Ziploc bag until ready to use. Thaw overnight. (Or skip the freezing and marinate the chicken several hours or overnight.) Preheat a large frying pan over medium-high heat with 2 tsp. oil. Remove chicken from bag; add to pan and brown on both sides. Add remaining ingredients and bring to a boil. Reduce heat and simmer until chicken reaches an internal temperature of 170 degrees.


Marilyn said...

Hey, Heidi - I want that recipe for pickle snow cones!

Emily said...

I'm excited to make this for Jon. I'll tell you how he likes it...

Emily said...

He liked it, and so did Abby. I made a double recipe too, and it's nice to know there's a meal ready to cook in the freezer. I accidentally bought cherries in water, but doubled the brown sugar and it worked just fine. I had to use some cornstarch to thicken it later.