I was in Jiffy Lube last weekend, and while I waited for my car, I picked up a magazine. I was reading it and there was an ad for Roasted Cherry Chicken. My son T was with me and we decided I should take pictures of the recipe and try it one night. Well, tonight was the night.
The recipe was simple. I am one who reads a recipe and if it piques my interest, I will try it. The first time I try it, I will follow the recipe to a “T”, and if we like it, I will ask the boys if it was what they expected, and they will tell me if they thought it would have had more flavor or less of something. The boys are very good a critiquing. I will then put in my two cents, and start figuring out (if needed) how to tweak the recipe to our liking.
We tried the recipe. And, it was good, but in my opinion, it was a little bland. So tonight, we recreated the recipe and we all love it! The original recipe seasoned the chicken with salt and pepper then you added 1/2 cup of water and 1/8 cup of cherries and cooked it in the oven for 30 mins. So simple.
This is how I recreated the Roasted Cherry Chicken recipe:
6 thin cut chicken cutlets
3/4 cup of dried cherries
1/2 cup of oil
salt
pepper
1/8 cup of white wine
1 tsp of balsamic vinegar
1 pat of butter
Directions:
Preheat oven 425 degrees. Place a large fry/sauté pan on medium heat add oil. season the top of the chicken cutlet with salt and pepper and place the seasoned side down in the pan, after laying them in the pan season the other side of the chicken with salt and pepper. Brown chicken for 4 mins and turn it to the other side, brown for another 3 mins, if it sticks it is okay. After three minutes, turn off the stove flame and place the chicken on a plate. Return pan to medium heat… let reheat for a few seconds and add the white wine, scrape the brown bits off the pan add the butter and 1/4 cup of cherries with balsamic vinegar and smash the cherries in the balsamic, wine and butter mixture. Turn the flame of the stove off; add the additional cherries and chicken turn them in the sauce and then place them in the oven in the pan for 15 mins.
Spinach
1 tbsp oil
1/8 tsp of red pepper flake
1 pat butter
salt
pepper
While the chicken is finishing in the oven, add a tbsp. of oil in the pan, with baby spinach and let it begin to wilt add red pepper flake, salt, pepper and butter, let it finish melting and add the lemon juice. turn off the flame, remove chicken from oven and serve.
Keep Sparkling ~
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