| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
tb |
Honey |
| 1 |
tb |
Dijon mustard |
| 4 |
|
Chicken breast halves without skin |
| 2 |
c |
Pitted fresh sweet cherries; divided (or 2 c. frozen, unsweetened) , |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Brown sugar |
| 1 |
|
Clove garlic; minced or pressed |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Dry Sherry |
| 1/2 |
c |
Dry white wine; or water |
INSTRUCTIONS
Mix the olive oil, honey and mustard, and brush the chicken with the
mixture. This can be done in advance and the chicken refrigerated.
Allow to marinate for at least 30 minutes.
Chop 1 cup of the cherries and combine with the Worcestershire sauce,
brown sugar, garlic, cornstarch, Sherry and wine or water in a small
saucepan. Cook, stirring, over medium heat until the mixture
thickens. Set aside.
Broil or grill the chicken breasts until cooked through, about 10
minutes in all. Add the remaining cup of cherries to the sauce and
heat to boiling. Serve the sauce over the chicken breasts.
Or, once the chicken breasts are browned, place them in a shallow
baking dish and pour the sauce over. Bake at 350 degrees for 30
minutes or until cooked through.
Recipe by: Mpls Strib - 07/15/99
Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999,
converted by MM_Buster v2.0l.
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