Cupboard Cherry Chicken Recipes

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CHICKEN WITH CHERRY SAUCE



Chicken with Cherry Sauce image

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

1 pound fresh or frozen pitted sweet cherries
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons butter

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 BALSAMIC CHICKEN



Cherry Balsamic Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 9

1 cup jarred sweet cherries
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon fennel seed, toasted
1 teaspoon kosher salt
1 clove garlic, smashed and peeled
One 3 1/2-pound chicken, cut into 8 pieces
2 tablespoons olive oil
1/2 teaspoon fennel pollen or ground toasted fennel seed

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 CHICKEN



Cherry Chicken image

Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired.

Provided by Daveeda

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 (4 pound) whole chicken, cut into 8 pieces
salt and pepper to taste
½ cup all-purpose flour for dusting
1 (15 ounce) can pitted dark cherries packed in water
½ cup white sugar
1 tablespoon cornstarch
1 orange - with peel, quartered and thinly sliced
½ cup slivered almonds, toasted

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.

Nutrition Facts : Calories 1148.8 calories, Carbohydrate 85.1 g, Cholesterol 222.2 mg, Fat 61.6 g, Fiber 5.1 g, Protein 63.4 g, SaturatedFat 13.9 g, Sodium 750.9 mg, Sugar 42.6 g

TANGY CHERRY CHICKEN



Tangy Cherry Chicken image

This one is for Neil Diamond. I just love that "Cherry" song and he still "has the way to move me, Baby!"

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 20

4 tablespoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, 6 ounces each
2 tablespoons chopped thyme leaves, about 6 sprigs
Salt and pepper
Salt and pepper
1/4 cup pignoli (pine nuts) a couple of handfuls
3 cups chicken stock, divided
4 tablespoons cold butter, divided
1 medium red onion, finely chopped
3 ribs celery, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly grated nutmeg, eyeball it
1 cup dry white wine, 1/4 of a bottle
1 cup dried cherries, a couple of handfuls
2 cups plain couscous
1/2 teaspoon ground allspice, eyeball it
1/4 teaspoon ground cinnamon, eyeball it
1/4 cup honey, eyeball a healthy drizzling
2 scallions, finely chopped
A generous handful flat-leaf parsley, finely chopped

Steps:

  • Preheat a large nonstick skillet over medium high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
  • In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
  • Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add 2 cups chicken stock, dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
  • In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
  • Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.

CHERRY-BALSAMIC GLAZED CHICKEN BREASTS



Cherry-balsamic Glazed Chicken Breasts image

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

1 tablespoon olive oil
3 tablespoons minced shallots
3/4 cup cherry preserves
1/4 cup balsamic vinegar
1/4 teaspoon Italian spices
1/8 teaspoon ground pepper
6 boneless chicken breasts
1/2 teaspoon salt

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-TOPPED CHICKEN



Cherry-Topped Chicken image

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

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1/2 cup cherry preserves
1/4 teaspoon ground allspice

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.

CUPBOARD CHERRY CHICKEN



Cupboard Cherry Chicken image

The trusty Lipton onion soup packet, cranberry sauce, Catalina dressing and then chicken and cherries. Goes well with white or wild rice.

Provided by Oolala

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

1 (1 1/4 ounce) package Lipton Onion Soup Mix
1 (16 ounce) can whole berry cranberry sauce
4 ounces Catalina dressing
4 -5 chicken breasts
1 (10 ounce) can dark sweet cherries, drained

Steps:

  • Mix top 3 ingredients together.
  • Place some of the mixture in the bottom of a large Pyrex dish. Place chicken breasts on top of mixture and cover with remaining mixture. Cover with aluminum foil and bake at 350 degrees for about 1 hour.
  • Meanwhile, just before chicken is done, heat cherries and drain.
  • When done, serve chicken and sauce with cherries.

Nutrition Facts : Calories 611.2, Fat 26.8, SaturatedFat 5.5, Cholesterol 93.2, Sodium 1079.3, Carbohydrate 62.6, Fiber 2.8, Sugar 56.9, Protein 31.9

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