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Source: Very Best Baking by Nestle

Cherry Glazed Chicken
This chicken dish goes well with potato salad and biscuits.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
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6 boneless skinless chicken breasts
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon dried thyme
salt, to taste
fresh ground black pepper, to taste
1 to 2 tablespoons Crisco® Vegetable Oil
1 sixteen-ounce can unsweetened tart cherries
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon mustard




Preheat oven to 350 degrees. Rinse chicken; pat dry with paper towels. Pour milk into a shallow container. In another container, combine flour, thyme, salt and pepper. Dip chicken first in milk, then in flour mixture; coat evenly.

Heat oil in a large skillet. Add chicken; brown on all sides. Put chicken in a 13 x 9 x 2-inch baking dish. Bake, covered with aluminum foil, 30 minutes.

Meanwhile, drain cherries, reserving ½ cup juice. In a saucepan, combine cherries, reserved cherry juice, brown sugar and granulated sugar; mix well. Bring mixture to a boil over medium heat. Add mustard; mix well. Cook 5 minutes, or until slightly thickened.

After chicken has cooked 30 minutes, remove baking dish from oven. Carefully remove foil cover; spoon hot cherry mixture evenly over chicken. Bake, uncovered, 15 minutes, or until chicken is done. Serve immediately.

Note: 2 cups frozen unsweetened tart cherries can be substituted for canned tart cherries; use 1/2 cup cherry juice blend or water in place of juice from canned cherries.





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