| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | servings | |
INGREDIENTS
| 4 | ea | Boneless skinless chicken breast halves |
| 2 | c | Black cherries (canned or frozen); no sugar added |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Brown sugar |
| 1 | ts | Garlic powder |
| 1 | ts | Dry sherry |
| 1/2 | c | Onion; chopped |
| 1/4 | c | Raisins |
| 2 | ts | Cornstarch |
| 1/4 | c | Water |
INSTRUCTIONS
Preheat broiler. Place chicken breasts on broiler rack and broil 3 minutes a side, until browned. Transfer to an 8 x 8 x 2-inch baking dish. In a blender or food processor, combine 1 cup of the cherries, Worchestershire sauce, brown sugar, garlic powder, and sherry. Process until pureed. Pour into a small saucepan; add onion, raisins, and cornstarch mixture (cornstarch dissolved in 1/4 cup water). Cook, stirring occasionally, over med-high heat until mixture thickens. Pour cherry sauce over chicken breasts. Add remaining cherries. Turn oven heat to 350 degrees and bake 30 min. NOTES : I cooked the chicken in the microwave instead of the broiler. NOTE: There was plenty of sauce...could use 5 chicken halves Recipe by: 365 Ways to Cook Chicken Posted to EAT-LF Digest by Vickie <vreg@earthlink.net> on Jan 10, 1999, converted by MM_Buster v2.0l.
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