Wednesday, February 4, 2009

Cherries Jubilee Chicken

This recipe was a winner in a Weight Watchers Smart Ones contest to use fruit to create a sweet and savory entree. It calls for grilling the chicken, but the chicken can also be baked. It's really all about the sauce, which can also be used on pork. Fresh, frozen or canned cherries all work well. Frozen cherries should be thawed, and canned cherries drained.

Cherries Jubilee Grilled Chicken

2 pounds boneless skinless chicken breasts
2 tbsp olive oil (divided)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder

2 shallots, chopped thin
1 tsp fresh choppd rosemary
1 tsp fresh chopped sage
1/2 tsp fresh chopped thyme
2 cups bing cherries, cut in half (thawed if using frozen, drained if canned)
2 tbsp balsamic vinegar
2 tbsp honey
1 tsp lemon juice
1/2 tsp nutmeg

Rub chicken with 1 tbsp olive oil. Season with salt, pepper and garlic powder. Place chicken on medium hot grill, turning once during cooking time. Grill until cooked through (depending on thickness of chicken breasts).
Heat remaining oil in medium skillet. Add shallots, rosemary, sage, thyme. Sautee over medium for 4 minutes. Reduce heat to low, add cherries, vinegar, honey, lemon juice and nutmeg. Heat and stir 5 minutes.
Pour sauce over chicken, garnish with fresh rosemary sprig if desired.