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!