Cherry Orange Chicken Recipes

FETTUCCINE AND CHICKEN IN ORANGE-CHERRY SAUCE

Steps:

• Cook and drain fettuccine as directed on package.
• While fettuccine is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken and salt in skillet 2 to 3 minutes, stirring occasionally, until chicken is brown. Stir in frozen green beans. Cover and cook over medium heat 3 to 4 minutes, stirring occasionally, until beans are crisp-tender.
• Mix orange juice and cornstarch until smooth. Stir orange juice mixture, marmalade and cherries into chicken mixture. Heat to boiling, stirring constantly; reduce heat to medium. Cover and cook 2 to 3 minutes, stirring occasionally, until beans are tender and chicken is no longer pink in center. Add fettuccine to chicken mixture; toss. Sprinkle each serving with walnuts.

CHICKEN WITH CHERRY SAUCE

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.

CHERRY ORANGE CHICKEN

Steps:

• Place the cut up chicken in a large baking pan. Pour the melted butter over the chicken. Combine the brown sugar, orange peel, ginger, and orange juice, blending well, and pour over the chicken. Bake in a preheated 350℉ (180℃) F oven for 45 minutes. Remove and add the cherries, then return to the oven and bake an additional 30 minutes, or until the chicken is golden brown and tender.

CHICKEN CUTLETS WITH CITRUS CHERRY SAUCE

Steps:

• Flatten chicken breasts to 1/2-in. thickness; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat; set aside., In a small saucepan, combine the juices, cherries and mustard. Bring to a boil; cook until liquid is reduced to 1/2 cup. , In a large skillet over medium heat, cook chicken in butter and oil for 5-7 minutes on each side or until juices run clear. Serve with sauce.

CHICKEN WITH SOUR CHERRY SAUCE

Steps:

• CHICKEN~.
• Brush the chicken with the soy sauce.
• Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.
• SAUCE~.
• *Drain the pitted black cherries and reserve the juice.
• Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.
• Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.
• Add cornflour paste stirring until combined (with no lumps) and thickened.

CHICKEN WITH ORANGE, SPINACH AND CHERRY TOMATOES

Steps:

• Preheat oven to 450°F. Place large baking sheet in oven to heat.
• Meanwhile, mix dill, orange peel, garlic and salt in medium bowl. Season with pepper. Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl. Add chicken to remaining dill mixture in medium bowl and toss to coat.
• Cut 4 sheets of foil, each about 20 inches long. Place 1 foil sheet on work surface. Arrange 1 cup spinach on 1 half of foil. Place 1/4 of sliced chicken mixture atop spinach. Spoon 1/4 of tomato mixture atop chicken. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, spinach, chicken mixture and tomato mixture, forming 4 packets total.
• Arrange foil packets in single layer on heated baking sheet. Reduce oven temperature to 400°F. Bake until chicken is just cooked through, about 10 minutes. Transfer to plates; let stand 5 minutes.

CHERRY CHICKEN

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
• Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
• Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

CHERRY-ORANGE CHICKEN

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Season the chicken with salt and pepper, then coat with flour.
• Fry in the hot oil until browned, turning as needed.
• Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
• Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings.
• Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later.
• Stir in sugar and bring to a boil.
• Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
• Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet.
• Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.