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-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
SPICY CHERRY GLAZED CHICKEN
Make and share this Spicy Cherry Glazed Chicken recipe from Food.com.
Provided by Ron Joyce Ripple S
Categories Chicken Thigh & Leg
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place oil in bottom of 13x9" baking pan; spread to coat bottom.
- Arrange chicken in pan; set aside. In small saucepan, combine apple cherry juice concentrate, honey, salt, cinnamon, red pepper and all spice; mix well.
- Bring just to a boil over medium-high heat. Remove 1/2 cup sauce from pan; set aside. Pour remaining sauce evenly over chicken in baking pan.
- Bake at 350 for 40 to 50 minutes, or until chicken is cooked through, turning once. Remove chicken to serving dish; keep warm.
- Pour pan drippings into reserved sauce; stir in dried cherries, water and cornstarch.
- Bring to a boil over medium-high heat; cook 1 to 2 minutes, or until sauce is thickened, stirring frequently.
- To serve, pour sauce evenly over chicken.
Nutrition Facts : Calories 116.4, Fat 3.9, SaturatedFat 0.7, Cholesterol 34, Sodium 424.2, Carbohydrate 12.8, Fiber 0.2, Sugar 11.6, Protein 8.1
CHERRY BALSAMIC CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherries, vinegar, mustard, fennel seed, salt and garlic in a blender. Puree until smooth. Place the chicken pieces in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and toss to coat. Marinate in the refrigerator for 2 hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to 450 degrees F or medium-high heat with indirect heat on one side.
- Remove the chicken pieces from the marinade and place on a baking sheet; reserve the marinade. Drizzle with the olive oil. Place the chicken on the grill over direct heat and cook undisturbed for 4 minutes. Flip the chicken, move to indirect heat and baste with the marinade. Cover the grill and roast until the chicken is cooked through, about 30 minutes. Remove to a platter and sprinkle with the fennel pollen.
CHERRY BBQ CHICKEN DRUMSTICKS
Provided by Patrick and Gina Neely : Food Network
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight.
- Meanwhile, add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and saute until onion is soft and translucent. Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup sauce for grilling and hold the rest for serving.
- Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
- Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes. Brush with reserved barbecue sauce and grill 5 minutes more.
- Serve the chicken with fresh cherries and a side of sauce.
LEMON-HOISIN GLAZED CHICKEN ON ROASTED ASPARAGUS/CHERRY RICE
First place winner of the Third Annual Foster Farms Fresh Chicken Cooking Contest. "Lemon-Hoisin Glazed Chicken on Roasted Asparagus and Cherry Sesame Rice"
Provided by gailanng
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Mix chicken, one teaspoon salt, ginger, and half of the garlic; set aside.
- In medium saucepan over medium heat, warm one tablespoon peanut or vegetable oil. Stir in green onion whites, remaining garlic and jasmine rice. Cook, stirring frequently, for 8 minutes or until beginning to toast. Add broth, half of the lemon juice and one teaspoon salt; bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Uncover, fluff with fork, stir in dried cherries or craisins, sesame oil and remaining green onions. Set aside.
- In large frying pan over medium high heat, warm one tablespoon peanut or vegetable oil. Add chicken and cook, stirring frequently, for 6 minutes or until no longer pink on the outside.
- In small bowl, stir together vinegar, Hoisin, one tablespoon honey, remaining lemon juice, half of the lemon zest and 1/4-teaspoon red pepper flakes. Add sauce to chicken in pan and continue cooking for 10 additional minutes on medium. Raise heat to high and cook for 2-4 minutes until sauce on chicken is dark and has thickened. Sprinkle chicken with black sesame seeds. Remove pan from heat, set aside and keep warm.
- In second large frying pan, warm remaining peanut oil over high heat. Add asparagus, remaining honey, red pepper and remaining salt. Cook, stirring frequently, for 2-4 minutes, or until asparagus is tender.
- To serve, plate rice on serving platter. Top with half of the cilantro, almonds, and roasted asparagus, Top with chicken pieces. Sprinkle with remaining cilantro and lemon zest.
CHERRY-GLAZED CHICKEN WITH TOASTED PECANS
What started out as a way to use up some leftover preserves and cheese turned out to be a family winner dinner that I now make time and again. -Keri Cotton, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Place chicken in an ungreased 11x7-in. baking dish. Top with preserves; sprinkle with onion powder. Bake, uncovered, 18-22 minutes or until a thermometer reads 165°. , Top with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with pecans.
Nutrition Facts : Calories 354 calories, Fat 10g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 168mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 0 fiber), Protein 27g protein.
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.
CHICKEN WITH CHERRY SAUCE
This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 453 calories, Fat 21g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1364mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 32g protein.
CHERRY-TOPPED CHICKEN
Looking for an entree that's simple enough to fix on busy weeknights, but special enough to serve company? This scrumptious recipe from Tabetha Moore of New Braunfels, Texas fits the bill. "It goes together in just minutes and uses only four ingredients. We enjoy it at least once every week," she says.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. , Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.
Nutrition Facts : Calories 252 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 0 fiber), Protein 23g protein.
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