| 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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