Monday, January 17, 2011

Pineapple Cherry Chicken

Keeping with the Pineapple Cherry theme I decided to make the following recipe. I’ve made Cherry chicken before but this variation is different, even if it’s by only adding cherries and pineapple. If you would like to see the other way I’ve made this you can check it out here.

As always Baby Cakes loved it and devoured two peices of chicken this evening. I loved the cherries but then again I am all about fresh cherries.

Pineapple Cherry Chicken

3/4 cup cherry preserves
1/4 cup yellow mustard
2 tbsp. water
1 tbsp. Worcestershire sauce
4 boneless skinless chicken breasts, seasoned with salt and pepper to taste
1 tbsp. olive oil
1/3 cup canned pineapple, drained
8-12 cherries, halved and pitted

Mix the preserves, mustard, water, Worcestershire sauce, pineapple and cherries in a bowl and set aside.

Cook the chicken in hot oil in a nonstick skillet until browned on both sides, for about 15 minutes. Stir in the mustard mixture. Simmer over medium-high heat for 3 to 5 min. until the sauce thickens and chicken is cooked through.

Serve warm over sweet potatoes, stove top, rice, the possibilities are endless. Although I do have to admit that aesthetically speaking the sweet potatoes look the best.

As always, yum!

1 comment:

  1. Mmm, that looks so good. I love sweet and savory, delish!


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