4 16 ounces each cans pitted dark sweet cherries
1/4 cup olive oil
1 1/2 cups chopped onion
1/3 cup chopped garlic
1 cup honey
1/2 cup rice vinegar
3 teaspoons hot mustard
1 tablespoon ground ginger
2 teaspoons salt
1 teaspoon pepper
1 2/3 cups (8 ounces) dried tart cherries
24 boneless skinless chicken breast halves
salt and pepper
24 sprigs fresh rosemary for garnish
Preheat oven to 350 ?F. Make the glaze: Drain the pitted, dark sweet cherries; reserving
1 cup of cherry juice. In a blender, puree the drained cherries until smooth. Preheat olive
oil in a medium pot over medium heat. Add the onion and garlic, sauteing until onions
become soft and translucent. Add cherry puree, reserved cherry juice, honey, vinegar,
mustard, ginger, salt and pepper. Stir utnil smooth and add dried cherries: simmer 5
minutes or until dried cherries are plump. Remove 3 cups of glaze for use during serving:
refrigerate until needed. Arrange chicken breasts in a single layer on greased baking sheets.
Season with salt andpepper. Brush chicken lightly with cherry glaze. Cover loosely with
foil and bake 20 minutes at 350?F: uncover, brush with more glaze and bake additional 10-15
minutes or until chicken is done. To serve: Warm reserved 3 cups cherry glaze in a clean
saucepan. Pour 2 tablespoons glaze on each plate: top with chicken breasts and garnish
with rosemary sprig. Makes 24 servings.
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