October 22, 2013

Cherry Balsamic Chicken

Playing around in the kitchen and created this slightly sweet, slightly tart balsamic cherry chicken.  I love incorporating fruit into my dinner.  I've been obsessing a little with cherries lately so I decided to make a cherry balsamic reduction and served it over some herb seasoned chicken.  This was so easy and tasty to whip up.  I even got the approval of my better half, which speaks to how good this meal is, because he doesn't like cherries or balsamic vinegar.

Balsamic Cherry Chicken
 Serves 2
  • 2 boneless, skinless chicken breasts
  • 1 T dried thyme
  • Salt and pepper to taste 
  • 1/2 t extra virgin olive oil
  • 1-2 cloves garlic; minced
  • 1/4 onion; chopped
  • 3/4 cup frozen and thawed black cherries
  • 2 stevia packets
  • 1 1/2 T balsamic vinegar
  1. Preheat oven to 400 degrees F
  2. Generously season the chicken with thyme, salt, and pepper
  3. Bake the chicken for 20-25 minutes until cooked through
  4. While the chicken is cooking, saute the garlic and onions in the olive oil, on medium-high heat, until fragrant; about 2 minutes
  5. Reduce the heat to medium and add the cherries and sugar and allow the cherries to break down; about 4-5 minutes
  6. Add the balsamic vinegar and cook until warm and fragrant; about 3 minutes

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