Thursday, February 25, 2010

Black Cherry Chicken over Sweet Potatoes

I have a thing for fruit and meat together, probably ever since I was a wee little chick and my mom would serve a hot pork chops with cold cinnamon applesauce. Forget the gravy pass the applesauce. (I still eat pork chops that way, Baby Cakes doesn't like it. He doesn't know what he's missing.)

So if you come here often then you know that I get many recipes from fellow bloggers. This one is no exception. This recipe, Cheery Cherry Chicken is from Prudence Pennywise (a wonderful blog that, if you haven't already visted, you really must go check her out). She made this particular recipe for French's Cook Off, which she is in this year. Go to her blog to check it out.

This is a dish I plan on making for company, it's that good. She made hers with grits and at first I though mashed potatoes but while checking out the refridgerated setion I came across some sweet potatoes. They are awesome and my oh my how thier flavor complimented the cherry chicken. Great job Prudy, oh so yummy.

Black Cherry Chicken with Sweet Potatoes

2 tbsp Worcestershire Sauce
2 tbsp Honey Mustard
3/4 cup FRENCH'S® French Fried Onions
1 lb chicken breasts, boneless, skinless
2 tbsp olive oil
1- 20 oz. jar of black cherry preserves
2 tbsp chopped parsley
1/4 cup water
1/2 tsp pepper
Bob Evans® sweet potatoes, microwaveable

Sprikle the chicken with the pepper and half of the worcestershire sauce.

Heat the olive oil in a large skillet over medium high heat. Add the chicken, top with the remaining worchestershire sauce and cook for about six to eight minutes per side; cook until done.

In a small bowl whisk together the honey mustard, 1/4 cup of water, and the black cherry preserves. Add this mixture to the cooked chicken in the pan and bring to a boil, reduce heat and simmer for five minutes or until sauce is warmed through. Turn the heat to low and keep warm until serving.

Meanwhile, cook your Bob Evans® sweet potatoes per package directions.

In a medium bowl, combine parsley and crushed fried onions. Stir half of the mixture into the sweet potatoes.

To serve, divide sweet mashed potatoes between four plates. Cover with one chicken breast and a few spoonfuls of cherry pan sauce. Sprinkle with remaining FRENCH's onion/parsley mixture, dividing evenly, and serve.

Nom, nom, nom, XOXO,

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